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LizzieWeakley posted a blog entry in Lizzie Weakley's Green BlogMost European food production companies, fortunately, have strict regulatory requirements and specifications which make the foods safer and more eco-friendly. However, there is more that we can be doing than following the letter of the law. If food companies are interested in making a difference, here are a few ways to ensure their products are as eco and customer-friendly as possible. Avoid toxic additives Additives are added to food during production or preparation to improve the appetizing appearance and flavor of dishes, keep food edible for a longer time, and increase the shelf and storage life. Studies have found that more than 90% of the average American food budget is spent on over-processed foods, and more than 400 additives are used in various recipes. There are three types of additives: · Natural ones extracted from natural food sources. · Synthesized copies of substances that occur naturally. · Artificial ones which are chemically synthesized. Although not all of the additives are dangerous and can be consumed with possible minimal risk, some chemically synthesized ones can be harmful in various ways and cause adverse reactions such as allergies, digestive disorders, respiratory issues, skin problems, hyperactivity in children, a significant reduction in one's IQ level, and other ailments. Artificial sweeteners in sugar-free foods particularly have a harmful carcinogenic effect and can reduce intelligence, affect short term memory, and can also result in brain or kidney tumors, diabetes, depression, anxiety attacks, migraines, and other disorders. Monosodium Glutamate (MSG) is used in savory dishes, canned soups, frozen dinners, and salty snacks. The substance excitotoxin can lead to obesity, weight gain, headaches, fatigue, depression, and more. Trans fat is formed by hydrogenation and is added to increase shelf life but can also increase a bad cholesterol level. A general tip would be to read ingredient labels, cut back on additives, and replace processed foods with fresh ingredients that do not contain such additives. Improve sanitation techniques If you are in the food production business, you should be concerned about the quality of the products and the cleanliness of the production facility. A great step towards better sanitation in your production is to use a complete line of industrial 3A sanitary filtration products that include certified strainers, replacement parts, assemblies, and filters that are suitable for a wide range of capacities and applications such as those manufactured by SaniClean Strainers, a Newark Wire brand, and similar companies with their products. You can also use food-quality conveyor belting that is designed to be sanitary, safe, and easy to thoroughly clean. The maintenance of proper sanitation and cleanliness on a food production line is critical as well. Setting up a schedule of cleaning times is important whether it is every few hours or at the beginning or ending of shifts. Finally, give employees sanitation training and update refreshers from time to time so they will be aware of food handling and sanitation practices. Use eco-friendly food packaging Also called green packaging, sustainable packaging, and environmentally-friendly packaging, it should be non-toxic, biodegradable meaning it will break down in a landfill, compostable, reusable, recyclable, sustainable, and manufactured from natural products or recycled products or through low-impact means. Safely dispose of wastes Be sure that the process you use for food waste disposal is consistent with your food safety management system such as Hazard Analysis Critical Control Point HACCP), Environmental Health team of the local authority, or to the Food Standards Agency that governs your area. Make sure that your waste is taken by an authorized collector and that it goes to a legitimate treatment disposal site. Countries around the globe have realized that we must all act to reduce the impact of trash on our planet. When trash doesn’t compost or biodegrade, it has already become a long-term problem to find space for it, plus it is an eyesore and a logistical nightmare. Being part of the solution will help to save the planet and demonstrate corporate responsibility and values.
BrookeChaplan posted a blog entry in Brooke Chaplan's Green BlogIn the last decade or so, much of the business world has made a massive shift to a triple bottom line. This means that companies don’t simply view their profits as evidence of success, but also look at the well-being of their employees and the impact their business has on the environment. Businesses as diverse as Jessica Alba’s The Honest Company to DHL shipping have all successfully made the shift to a triple bottom line model. Here are 3 ways the food industry can also make the shift to help protect the environment. Less Waste While food is theoretically biodegradable, the truth is that excess food waste generally ends up in landfills where it actually accounts for 25% of all methane gas emissions. In addition to the methane that food waste creates, food production also accounts for 25% of all freshwater consumption in the US. That’s not including all the fuel that is used to produce and transport the food and the other resources that growing food eats up. When food is wasted, it also wastes all the resources spent to produce it in the first place. Less Meat Almost one-third of the earth’s surface is used to raise animals for meat production, not to mention nearly 1/3 of the world’s fresh water sources. One of the critical dietary components that meat provides is protein. The importance of protein is the amino acids that it contains and not all sources of protein contain the same amino acids. While plant sources like the powders you can see at sanosphere.com can provide the same nutrients and proteins as meat, it is important to ensure that any plant-based diet actually contains all the necessary nutrients. One way to help boost the protein content of almost any dish is through the use of vegan protein powder. Revive Forgotten Foods While plant sources have the potential to offer all of the same protein sources as meat, that doesn’t mean that the most prevalent crops we are producing do. 75% of the world’s food supply is currently supplied by just twelve crops and five animal species. Conversely, there are an estimated 940 different cultivated plant species available on the planet. In order for humans to actually get all the nutrients we need from plant sources, we will need to start farming and cultivating foods with more robust nutritional profiles. The truth is that food production is a business and like all businesses, demand drives production. In order for the food industry to change, consumers have to change. When people begin to actually demand responsible use of resources and buy from ethically motivated businesses like a plant based protein company, the industry will change accordingly.
The world quietly reached a milestone in the evolution of the human diet in 2011. For the first time in modern history, world farmed fish production topped beef production. The gap widened in 2012, with output from fish farming - also called aquaculture - reaching a record 66 million tons, compared with production of beef at 63 million tons. And 2013 may well be the first year that people eat more fish raised on farms than caught in the wild. More than just a crossing of lines, these trends illustrate the latest stage in a historic shift in food production - a shift that at its core is a story of natural limits. As the global demand for animal protein grew more than fivefold over the second half of the twentieth century, humans began to press against the productivity constraints of the world's rangelands and oceans. Annual beef production climbed from 19 million tons in 1950 to more than 50 million tons in the late 1980s. Over the same period, the wild fish catch ballooned from 17 million tons to close to 90 million tons. But since the late 1980s, the growth in beef production has slowed, and the reported wild fish catch has remained essentially flat. (See data.) The bottom line is that getting much more food from natural systems may not be possible. Much of the world's grassland is stocked at or beyond capacity, and most of the world's fisheries are fished to their limits or already crashing. Overstocked rangelands become obvious as the loss of protective vegetation leads to soil degradation, which at its worst can cause punishing dust and sand storms. Overexploited fisheries are less readily visible, but fishing patterns over time reveal that more effort is required to achieve the same size catch as in years past. Boats are using more fuel and travelling to more remote and deeper waters to bring in their haul. Fishers are pulling up smaller fish, and populations of some of the most popular food fish have collapsed. Historically, people's taste in eating animal protein was largely shaped by where they lived. In places with extensive grasslands, like in the United States, Brazil, Argentina, and Australia, people gravitated toward grazing livestock. Along coasts and on islands, as in Japan, wild fish tended to be the protein staple. Today, with little room for expanding the output from rangelands and the seas, producing more beef and fish for a growing and increasingly affluent world population has meant relying on feedlots for fattening cattle and on ponds, nets, and pens for growing fish. While open waters and grasslands can be self-sustaining if managed carefully, raising fish and livestock in concentrated operations requires inputs. Grain and soybeans have been inserted into the protein production food chain. Cattle consume 7 pounds of grain or more to produce an additional pound of beef. This is twice as high as the grain rations for pigs, and over three times those of poultry. Fish are far more efficient, typically taking less than 2 pounds of feed to add another pound of weight. Pork and poultry are the most widely eaten forms of animal protein worldwide, but farmed fish output is increasing the fastest. Average annual growth rates over the last five years have mirrored the relative efficiency of feed use, with the global production of farmed fish growing by nearly 6 percent a year, poultry by 4 percent, and pork by 1.7 percent - fast outpacing beef, which barely increased at all. As grain and soybean prices have risen well above historical levels in recent years, the cost of producing grain-eating livestock has also gone up. Higher prices have nudged consumers away from the least-efficient feeders. This means more farmed fish and less beef. In the United States, where the amount of meat in peoples' diets has been falling since 2004, average consumption of beef per person has dropped by more than 13 percent and that of chicken by 5 percent. U.S. fish consumption has also dropped, but just by 2 percent. Beyond economic considerations, health and environmental concerns are also leading many people in industrial countries to reduce their beef intake. Meanwhile, fish are touted as healthy alternatives (save for the largest types, which have accumulated mercury from environmental pollution). Diets heavy in red meat have been associated with a higher risk for heart disease and colon cancer, among other ailments. Beef production has garnered a negative reputation for having a large carbon footprint and for destroying habitat, notably in the Brazilian Amazon. And excess nitrogen fertilizer applied to the fields of feed corn grown to satisfy the world's livestock runs off into streams and rivers, sometimes flowing to coastal waters where it creates large algal blooms and low-oxygen "dead zones" where fish cannot survive. While it is only recently that the limitations of natural systems have emerged on a global scale, the practice of aquaculture dates back millennia. China, which accounts for 62 percent of the world's farmed fish, has long cultivated different types of carp that eat different things - phytoplankton, zooplankton,Â grass, or detritus - together in a mini ecosystem. Today carp and their relatives are still the mainstay of Chinese aquaculture, making up nearly half the country's output. Filter-feeding mollusks, like clams and oysters, account for close to a third. Carp, catfish, and other species are also grown in Chinese rice paddies, where their waste can fertilize the grain crop. This is also practiced in Indonesia, Thailand, and Egypt. (Other top aquacultural producers include India, Viet Nam, and Bangladesh.) Unfortunately, not all aquaculture works this way. Some of the farmed fish that are quickly gaining popularity, like salmon and shrimp, are carnivorous species that eat fishmeal or fish oil produced from forage fish from the wild. Yet most forage fish stocks (think anchovies, herrings, and sardines), which typically make up about a third of the world oceanic fish catch, are dangerously overharvested. Fish farmers are working to reduce the amount of fish meal and oil in their rations, but in the rush to meet ever-expanding world demand, the share of farmed fish being fed has increased because they can reach market size quickly. Norway, the world's top farmed salmon producer, now imports more fish oil than any other country. China, the world's leading shrimp producer, takes in some 30 percent of the fishmeal traded each year. As cattle ranches have displaced biologically rich rainforests, fish farms have displaced mangrove forests that provide important fish nursery habitats and protect coasts during storms. Worldwide, aquaculture is thought to be responsible for more than half of all mangrove loss, mostly for shrimp farming. In the Philippines, some two thirds of the country's mangroves - over 100,000 hectares - have been removed for shrimp farming over the last 40 years. Another problem with intensive confined animal feeding operations of all kinds, whether for farmed fish or for cattle, is not what gets extracted from the environment but what gets put in it. On a small-scale farm with livestock, animal waste can be used to fertilize crops. But putting large numbers of animals together transforms waste from an asset into a liability. Along with the vast quantities of waste, the antibiotic and parasite-killing chemicals used to deal with the unwanted disease and infestations that can spread easily in crowded conditions also can end up in surrounding ecosystems. The overuse of antibiotics in livestock operations can lead to antibiotic-resistant bacteria, threatening both human and animal health. In the United States, for instance, 80 percent of antibiotics use is in agriculture - and often not for treating sick animals but for promoting rapid weight gain. Thus the solutions to our collision with the limitations of the natural systems that have long provided food have created their own host of problems. On a per person basis, beef consumption - now averaging less than 20 pounds (8.9 kilograms) each year globally - is unlikely to rebound to the 24 pounds eaten in the 1970s. But annual world fish consumption per person of 42 pounds - up from 25 pounds in the 1970s - is set to keep rising. With the additional fish coming from farms rather than the seas, the urgency of making aquaculture sustainable is clear. On the fish feed front, fishmeal producers are incorporating more seafood scraps into their products; today roughly a third of fishmeal is made up of food fish trimmings and other by-products. And some fish farmers are substituting livestock and poultry processing wastes and plant-based feeds for fishmeal and oil, which does not sound particularly appetizing, but does reduce pressure on wild stocks. From a sustainability standpoint, however, it would be preferable to shift the balance back in favor of farmed fish raised without feeds based on food grains, oilseeds, and protein from other animals. Our global population of 7 billion people, growing by nearly 80 million per year, cannot escape the limits of nature. To live within Earth's natural boundaries requires rethinking meat and fish production practices to respect ecology. Most important, it means reducing demand by slowing population growth and, for those of us already living high on the food chain, eating less meat, milk, eggs, and fish. By Janet Larsen and J. Matthew Roney.
Earth Policy posted a article in Food & HealthHalf the world's pigs - more than 470 million of them - live in China, but even that may not be enough to satisfy the growing Chinese appetite for meat. While meat consumption in the United States has fallen more than 5 percent since peaking in 2007, Chinese meat consumption has leapt 18 percent, from 64 million to 78 million (metric) tons - twice as much as in the United States. Pork is by far China's favorite protein, which helps to explain the late-May announced acquisition of U.S. meat giant Smithfield Foods Inc., the world's leading pork producer, by the Chinese company Shuanghui International, owner of China's largest meat processor. China already buys more than 60 percent of the world's soybean exports to feed to its own livestock and has been a net importer of pork for the last five years. Now the move for Chinese companies is to purchase both foreign agricultural land and food-producing companies outright. People in China ate 53 million tons of pork in 2012 - six times as much as in the United States. On a per person basis, consumption in China first eclipsed that in the United States in 1997, and it has never looked back. Now the average Chinese eats 86 pounds (39 kilograms) of pig meat each year, compared with 59 pounds in the United States. As demand rises, pork is starting to shift from household- or farm-scale production into larger factory-like operations. Overcrowding in these facilities has been blamed for pollution and the spread of disease, as well as for the recent dumping of thousands of dead pigs into a river flowing into Shanghai. Chinese chicken production and processing have also consolidated, as sadly seen in the recent fire at a large poultry plant in northeastern China that reportedly killed at least 120 people. China's chicken intake just recently caught up with that in the United States, with 13 million tons eaten in each country. It took China just 25 years to make the consumption leap achieved by the United States over a half-century. Chicken is America's meat of choice, and U.S. individual diets are four times heavier with poultry than Chinese diets are. However, as fast-food restaurants in China multiply, chicken consumption is rising. If the Chinese ate as much chicken per person as Americans do, their flocks would need to quadruple - as would the grain and soybeans used in the feed rations. As for beef, grazing land limitations and higher costs have made this meat far less popular in China than in the United States, with 5.6 million tons consumed in 2012, or 9 pounds per person. The average American, in stark contrast, ate 82 pounds of beef that year. Total beef consumption in both countries appears to have peaked. The Chinese eat nearly as much mutton and goat (close to 7 pounds per person annually) as they do beef, while those meats barely register in U.S. diets. New steakhouses are trying to lure affluent Chinese toward red meat, but they are unlikely to reach the masses. If the Chinese ate as much beef as Americans do today, they would need 50 million tons of it, 90 percent of current world consumption. With the average income in China poised to reach U.S. levels as early as 2035, heavier beef consumption theoretically could become economically feasible. Ecologically, though, it may never be possible. Grasslands are unable to sustain herds much larger than the existing ones, as evidenced by the vast dust bowl forming in northern China, largely from overgrazing by sheep and goats. Thus, getting more beef would mean intensive use of feedlots. But cattle take more grain and soybean meal per pound than all other livestock and poultry. In recent years China has imported some grain, though imports still make up a small share of its total supply. China's soy production, however, has barely budged since 1995, while soy use (mostly for feed rations) has shot up fivefold. Imports have made up the difference. (See data.) Hogs put on about twice as much weight as cattle per pound of feed, and chickens grow even faster. Smithfield Foods in the United States has become remarkably "efficient" at fattening hogs en masse; such expertise is a big attraction for China. Yet even though the United States has a better reputation on food safety than China, U.S. factory farms have their problems as well in terms of the contamination of meat and the massive quantities of waste generated by large groups of animals. The widespread use of antibiotics in U.S. industrial meat production has been linked to growing bacterial resistance to antibiotic treatment. And one feed additive still used in the United States to help pigs gain lean weight - ractopamine - has been banned in China because of feared negative health effects. According to reporting by Reuters, Smithfield began limiting the use of ractopamine on some, but not all, of its animals last year, with an eye on the Chinese market. Given the existing land degradation and pollution that are making it harder for China to produce more - and safer - food, it is not difficult to see why foreign acquisition of both land and food producers is becoming increasingly attractive. Yet just as the American diet has been shown to be a dangerous export - accompanied by spreading obesity, heart disease, and other so-called diseases of affluence - ramping up American-style factory meat production is not without risk. By Janet Larsen. For more information, see "Meat Consumption in China Now Double That in the United States," by Janet Larsen, and the latest book from Earth Policy Institute, Full Planet, Empty Plates: The New Geopolitics of Food Scarcity, by Lester R. Brown.