Introduction to Agriculture and Food Systems Flashcards

Focus on the journey of food from production to consumption.
Topics to be discussed:
  - GMOs (Genetically Modified Organisms)
  - Use of antibiotics and hormones in food
  - Organic foods
  - Agricultural practices and sustainability

Definition: Organisms whose genetic material has been altered using genetic engineering techniques.
History: Increased presence and discussion over the last decade, although they have been around since the 1990s (over 30 years).
- First GMOs aimed to increase shelf life, enhance nutritional content, and reduce pesticide usage.
Current Role: GMOs play a crucial role in global food supply, helping to feed populations beyond the U.S.
Facts to know:
  - Not inherently new or frightening, but often misunderstood
the importance of education about GMOs.
  - Benefits include:
    - Reduced need for pesticides.
    - Improved shelf life of products.
  - Environmental role in increasing food production.

Significant amounts of food waste occur in various sectors, especially restaurants and grocery stores.
Sustainability Impact: Reducing waste can improve overall sustainability of food systems.

Food marketing predominantly targets young adults, college students, and children.
Common advertisements seen:
- Processed foods, fast food restaurants
- Limited advertising for fresh produce or healthy options.
Observation: Most food advertisements favor processed options over healthier alternatives.

Most foods are grown on family-owned farms.
- Family farms are often passed down through generations.
Food production is not limited to local consumption; a considerable amount of food is exported globally to help feed other countries.

Farm: Where crops are grown.
Processing Facility: Where food is prepared (cleaned, cut, packaged).
Distribution: Moving food from processors to sellers (often involves trucking).
Retail Sales: Grocery stores and restaurants are primary sellers.
Consumer: The end-user who purchases and consumes the food.

Contamination Risk: Can occur at any stage of this process, raising food safety concerns.

High Costs: Farmers face significant investments while consumers demand low prices.
Competition: Competing with domestic and international producers.
Natural Disasters: Events like droughts and hurricanes can drastically affect food availability and prices.

Focus on three primary animals: Cows, Pigs, and Chickens.
Raising livestock requires much more land and water compared to plant-based foods.
Livestock contribute to higher greenhouse gas emissions, particularly beef, which is the most resource-intensive.

Exporting: Sending U.S.-grown food to other countries, benefiting global food security, but also exporting unhealthy habits.
- Pros: Supports global agriculture and provides income to farmers.
- Cons: Spreads unhealthy consumption patterns.
Importing: Bringing foods produced in other countries into the U.S.
  - Reasons for imports:
    - Year-round availability of products (strawberries in winter).
    - Cost-effective production in other countries.
  - Concerns include environmental impacts and the ability to inspect all imports for safety.

A sustainable food system ensures future generations can adequately feed themselves.
Three E's of Sustainability:
  1. Environmentally Friendly: Protect soil, water, and promote biodiversity.
  2. Economically Viable: Affordable food for consumers.
  3. Equitable and Ethical: Access for all to nutritious foods and humane treatment for both workers and animals.
  - Current practices often fail to meet these sustainability goals.

Community-supported agriculture (CSA): Local farms supply seasonal products to consumers.
Farmers markets: Local opportunities to purchase directly from producers.
Contracts with grocery stores: Local produce sold in stores promotes local consumption.

Soil Degradation: Unsustainable farming leads to loss of soil health.
Energy Use: Farming and transportation processes contribute to environmental strain.
Water Use: Droughts or overuse affect agricultural sustainability.
Food Waste: Significant waste occurs at various points of consumption.

Changing consumption habits, such as reducing meat intake, contributes to lower environmental impacts.
Supporting local, sustainable food sources through informed choices and purchases.

Use of hormones (bovine growth hormone) is approved only for cows.
- Intended to boost milk and meat production.
- FDA asserts no negative health effects from consuming hormone-treated beef or milk.
Hormones are species-specific, meaning they do not work the same way in humans and cattle.

Used to treat sick animals and prevent illness in herds.
Overuse in livestock can lead to antibiotic-resistant bacteria, posing a public health risk.
Farmers often follow protocols to ensure antibiotic-treated animals are removed from the food supply until it’s safe for consumption.

Pesticides: Used to control pests and protect crops; can cause harm if misused.
Organic farming uses fewer pesticides and prohibits some chemical treatments.
Organic doesn’t guarantee 100% pesticide-free; some pesticides are allowed.

Definition of Organic: Grown without bioengineering and irradiation and with fewer pesticides.
Label Interpretations:
  - 100% Organic: Entire product is organic.
  - Organic: At least 95% of ingredients are organic.
  - Made with Organic: 70% organic ingredients.
Pros and Cons:
- Fewer pesticides used, often more expensive.
- Not necessarily more nutritious overall.

Dirty Dozen: Fruits and vegetables with the most pesticide residues, best bought organically (e.g., spinach, strawberries).
Clean 15: Those with the least pesticide residues; no need to buy organic (e.g., pineapples, avocados).
Importance of knowing these groups for informed purchasing decisions.