A brief introduction to sustainable agriculture.

1. Working from the Ground Up Sustainable Agriculture Brianna Laderbush The Dietetic Internship Program at Vanderbilt May 3, 2010

2. Roadmap Agriculture and the Food System Defining Sustainable Exploring Sustainable Agriculture Dietetics and Sustainability

3. Objectives What is sustainable agriculture? What are the 3 legs of the sustainability stool? Identify one way a dietetic professional can impact sustainable agriculture through practice. Identify one way you can make a personal difference in the sustainability of our food system.

4. Eat Right Quantity Quality Responsibility Health 2

5. Agriculture and the Food System

7. Interactions between energy, environment and living organisms

8. Agro-ecosystem

9. An ecosystem managed to produce food and fiber

10. Food system

11. A system that produces, processes, distributes and consumes food3

12. Food Systems Natural Resources FOOD SYSTEM Society Technology 3

14. Machinery

15. Biotechnology

16. Factory Farm

17. Vertical Integration2

19. Affordable food

20. Increased export markets

21. Strong agricultural industry

22. Convenience to the consumer6

24. Farming income

25. Productivity

27. Age of farm operators

29. Water

30. Genetic diversityEnvironment 6

31. Learning from History The decline of ancient civilizations in Mesopotamia, the Mediterranean region, Pre-Columbian southwest United States, and Central America is believed to have been strongly influenced by natural resource degradation from non-sustainable farming and forestry practices.” 1

32. Defining Sustainability

34. From the Latin word sustinere

35. sus-, from below and tenere, to hold

36. To keep in existence or maintain

37. Implies long-term support or permanenceWhat makes something sustainable? 4

38. Characteristics of Sustainability Economics Subsidies Income Access Environment Conservation Preservation Animal Welfare Community Social justice Cooperative relationships 3,5

39. Exploring Sustainable Agriculture

41. Enhance environmental quality

42. Make the most of non-renewable energy sources

43. Sustain economic viability of farming operations

44. Enhance quality of life 7

46. Protectionof the environment

47. Conservationof land and resources

48. Developmentof rural communities

49. Maintenance of agricultural heritage4,6

51. Defined by practices

52. Biodynamic

53. Permaculture

54. Agro-ecological Systems

55. Low-inputEatons Creek Organics, Inc. 4

57. Cover crops

58. Minimize tillage

59. Crop rotation

60. Recycle nutrients

61. Compost

62. Manure

63. Crop residues3,8

64. Dietetics and Sustainability

65. American Dietetic Association POSITION STATEMENT “It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural resources, minimize the quantity of waste generated, and support the ecological sustainability of the food system – the process of food production, transformation, distribution, access and consumption.” 9

67. Foods produced with fewer inputs

68. Consumption of locally produced foods

69. Alternative protein sources

70. Economic food purchasing9,10

72. Farm-to-School Programs

73. Local Government

74. Access to locally produced foods

75. National Government

76. USDA Farm Bill10,11,12,13

77. Subcommittee on Hunger, Nutrition and Family Farms Food assistance and hunger prevention School and child nutrition programs Local and healthy food initiatives Pesticides General legislation 14

78. Summary Current agricultural practices are unsustainable Sustainable agriculture supports local economies, communities and the environment RD’s can promote healthier diets for both the person and the planet Get involved!

79. Objectives What is sustainable agriculture? What are the 3 legs of the sustainability stool? Identify one way a dietetic professional can impact sustainable agriculture through practice. Identify one way you can make a personal difference in the sustainability of our food system.

80. QUESTIONS?