CDC Go Green, Get Healthy: Food Work Group June 2nd, 2009 Fruit and Vegetable State Coordinators Teleconference Christa Essig, MPH National Center for Environmental Health and Division of Nutrition, Physical Activity and Obesity Centers for Disease Control and Prevention The findings and conclusions herein are those of the author(s)
24
Embed
CDC Go Green, Get Healthy: Food Work Group June 2nd, 2009 Fruit and Vegetable State Coordinators Teleconference Christa Essig, MPH National Center for.
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
CDC Go Green, Get Healthy:Food Work Group
June 2nd, 2009Fruit and Vegetable State Coordinators Teleconference
Christa Essig, MPHNational Center for Environmental Health and
Division of Nutrition, Physical Activity and ObesityCenters for Disease Control and Prevention
The findings and conclusions herein are those of the author(s) and do not necessarily represent the official position of
the Centers for Disease Control and Prevention
Sustainability
GGGH Mission
“making our work lives healthier, happier and more environmentally responsible so that future generations can also enjoy health and happiness.”
– Electronics Management– Facilities/Green Space– Food– Green Communication– Green Meetings– Green Purchasing– Metrics– Recycling– Transportation– Worksite Health and Wellness
Sustainable Food System
“A sustainable food system exists when production, processing, distribution, and consumption are integrated and related practices regenerate rather than degrade natural resources, are socially just and accessible, and supports the development of local communities and economies.”– American Dietetic Association
Food Work Group Mission
“To support a food system that will provide healthy and sustainable food to the CDC community, minimize environmental impacts, and serve as a model for the broader public health and health care communities.”
Food Group Sub-Committees
• Reduce, Reuse, Recycle
• Food Sourcing
Healthy, Sustainable, Fair
Food Group Activities
• Michael Pollan Visit• Green Food Book Club• Cafeteria BYO Campaign • Garden Market – BYO Bag• Food Sourcing Procurement document• CDC Garden• Community Supported Agriculture Drop- Off• Reducing waste – Composting, Styrofaom
recycling and bio-products research
Pollanating
Food Sourcing
Guidance to healthy, sustainable, fair food service procurement
1. Dietary Guidelines2. Environmental impact and efficient use of limited resources3. Social Equity/ Fair trade
1. Emphasis on F&V, whole grains, low-fat, fat-free milk
2. Includes lean meats, poultry, fish, beans, eggs, nuts
3. Low in saturated fats, trans fats, sodium and added sugar
4. Stays within calorie needs
Agriculture, Environment, and HealthConcerns for procurement include:
Chronic diseaseWater use and contamination Air qualityEnergyBiodiversityClimate changePesticide exposureAgricultural workersAntibiotic resistanceFood borne illness Soil erosion
Water Quality and Quantity
“Dead zones from >400 systems, affecting > 245,000 square km, and are probably a key stressor on marine
ecosystems."
-- Diaz RJ & R Rosenberg (2008). "Spreading dead zones and consequences for
marine ecosystems". Science 15 August 2008:Vol. 321. no. 5891, pp. 926 - 929
Energy
Source: National Sustainable Agriculture Information Service (2008)
35 calories fossil fuel for 1 calorie of edible beefvs.
3 calories fossil fuel for 1 calorie of edible foodSource: John Hopkins Center for Public Heath (2002)
Climate ChangeFood production releases 20% of GHG
Antibiotic Resistance
Occupational Health, Safety and Fair Wages
Gardens and Wellness
A strong, local food system has the potential to:• Promote healthy eating• Reduce petroleum consumption• Preserve greenspace and farmland• Reduce harmful environmental impacts• Minimize pesticide exposure• Build local economies• Create new jobs• Strengthen the social fabric• Celebrate our food heritage www.atlantalocalfood.org