Consumerism and Sustainability: From Farm to Table (Chapter 12 Study Notes)

Study Guide - Smart Notes

Tailored notes based on your materials, expanded with key definitions, examples, and context.

Consumerism and Sustainability: From Farm to Table

Objectives of Chapter 12

This chapter explores the intersection of food consumerism, food production, and sustainability. It covers how advertising, food origins, production methods, biotechnology, food policy, and labeling affect what we eat and the broader food system.

Advertising and marketing influence food choices.
Understanding food origins and the structure of agriculture.
Factors contributing to a sustainable food system.
Benefits and risks of hormones, antibiotics, and pesticides in food production.
Benefits and risks of biotechnology and genetic engineering in agriculture.
Impact of food policy on food availability and consumption.
How label terms inform consumers about food production methods.

How Do Advertising and Marketing Influence Your Food Choices?

Advertising's Role in Food Choices

Advertising and marketing are powerful forces shaping consumer food choices, often promoting less nutritious options.

Food companies spend billions annually on advertising, primarily for processed and fast foods.
Advertising for fruits and vegetables is minimal compared to processed foods.
Young adults and college-aged individuals are key targets for food marketing.
Example: In 2012, McDonald's spent three times more on advertising than all fruit, vegetable, bottled water, and milk advertisers combined.

Where Does Your Food Come From?

Structure of U.S. Agriculture

Most food in the U.S. is produced by a small number of large farms, though small family farms still exist.

To be classified as a farm in the U.S., an operation must sell at least $1,000 of agricultural products per year.
There are just over 2 million farms, mostly in the Midwest, Great Plains, and California.
The number of farms is declining; there were 80,000 fewer farms in 2012 than in 2007.
Less than 1% of the U.S. population are farmers, yet they feed over 300 million people.

From Farm to Consumer

The journey of food from farm to consumer involves several steps:

Farm: Crops and animals are raised.
Food Processor: Raw products are processed and packaged.
Distributor: Products are transported to retailers.
Retailer: Stores sell food to consumers.
Consumer: The final step, where food is purchased and consumed.

Types of Farms in the United States

Farms are classified by size and sales volume.

Farm Type	Number of Farms	Percent of Total Farms
Small Family Farms	~1,900,000	~90%
Large Farms	~220,000	~10%
Additional info: Exact numbers inferred from USDA data.

Challenges of Farming

High production costs and low food prices.
Competition and dependence on weather.
Technology and government subsidies (e.g., for corn, soybeans, wheat) help farmers remain viable.

Agribusiness

Agribusiness refers to the integration of agriculture and business, encompassing food production, processing, distribution, and sales.

Employs about 11% of the U.S. population (~21 million people).
Includes food processing companies, agricultural chemicals, finance, and land management.

Major U.S. Food Crops

Corn: U.S. is the world's largest producer; most is used for animal feed.
Soybeans: 50% of global production; ~70% used for animal feed.
Wheat: 13% of global production; 70% for food, 22% for animal feed.
Most staple crops are used to feed animals, not directly for human consumption.

Food Animals and Exports

Dominant food animals: cows, pigs, chickens (often raised on feedlots).
U.S. exports a significant portion of its agricultural products, but also imports foods like coffee, cocoa, and spices.
Environmental and safety concerns exist with food imports (e.g., only ~2% of imported foods are inspected by the FDA).

What Is a Sustainable Food System?

Definition and Principles

A sustainable food system provides healthy food for current and future generations while protecting the environment, being economically viable, and socially equitable.

Must be environmentally friendly, economically viable, and socially just.
Unsustainable practices degrade soil, reduce biodiversity, and pollute air and water.

Key Concerns in Sustainability

Soil use: Overuse depletes topsoil and endangers soil ecosystems.
Energy use: Reliance on fossil fuels harms the environment; alternatives are needed.
Water use: Agriculture is a major water consumer; conservation is essential.
Food waste: 30-40% of all food produced is wasted.

Becoming a Sustainable Food Consumer

Adopt "greener" habits, such as eating less meat and reducing food waste.
Support local and plant-based foods, which are often more sustainable.
Participate in community-supported agriculture (CSA) and farmers' markets.

Additional info: Local foods are not always more sustainable; production practices matter.

Food Miles

"Food miles" refer to the distance food travels from production to consumer. Reducing food miles can lower environmental impact, but sustainability also depends on production methods.

Food Item	Distance (Local Source)	Distance (Conventional Source)
Grass-fed beef	75 miles	1,300 miles
Beets	40 feet (garden)	1,700 miles
Additional info: Table illustrates the difference in travel distance for local vs. conventional foods.

Balancing Food Demand and Sustainability

Hormones in Food Production

Hormones such as bovine growth hormone (BGH) and recombinant bovine somatotropin (rBST) are used to increase milk production in cows.

FDA has found no negative effects, but some consumer groups remain concerned about safety.

Antibiotics in Food Production

Used to treat sick animals, prevent disease, and promote growth.
Risks include the development of antibiotic-resistant bacteria, which can threaten human health.
Government agencies regulate and attempt to limit overuse.

Pesticides in Food Production

Used to control pests that threaten crops.
Types include herbicides (weeds), antimicrobials (microorganisms), fungicides (fungi), biopesticides (natural sources), and organophosphates (affect nervous system).
Risks: Can harm animals, environment, and humans if misused.
Regulated by the EPA; risk assessment is used to determine safety.
Integrated pest management uses multiple methods (e.g., crop rotation, pest-resistant crops, biopesticides, natural predators) to minimize pesticide use.

Biotechnology and Genetic Engineering in Agriculture

Biotechnology

Biotechnology involves using biological techniques to alter the genetic makeup of organisms for improved traits.

Plant breeding: Crossbreeding plants to combine desirable traits.
Genetic engineering (GE): Direct manipulation of genes to create genetically modified organisms (GMOs).
First GMO crops were designed to reduce pesticide and herbicide use; later versions improved nutrition and shelf life.

Risks and Regulations of GE Foods

Concerns include environmental impact, production of toxins, introduction of allergens, changes in nutrient content, and animal feed safety.
GE foods are regulated by the FDA, USDA, and EPA.
Regulations require that GE foods:
- Do not show evidence of harm or toxicity.
- Are monitored for allergens, especially if genes are from common allergenic sources.
- Do not contain higher levels of natural toxins than conventional foods.
- Are assessed for changes in nutrient content.
- Are generally recognized as safe (GRAS) unless evidence suggests otherwise.

Food Policy and Labeling

Food Policy

Government agencies regulate the food industry and set food and nutrition policy, influencing what foods are available and how they are produced.

Policies can encourage healthier products (e.g., Dietary Guidelines for Americans).
Sometimes, policy changes lead to relabeling or reformulation without real health benefits (e.g., replacing trans fats with saturated fats).

Agencies Overseeing the Food Supply

Agency	Responsibility
USDA	Oversees meat, poultry, and egg products; food production and safety.
FDA	Regulates all domestic and imported foods except meat, poultry, and eggs; food labeling and safety.
EPA	Regulates pesticides and sets safety standards.
Other agencies	Animal and Plant Health Inspection Service, National Marine Fisheries Service, CDC, FTC, Indian Health Service.

Politics of the Food Industry

Federal government is a major food consumer (e.g., school lunch programs).
Food lobbyists influence policy (e.g., blocking taxes on sugared beverages).

Food Labeling and Organic Foods

Label terms (e.g., certified, free range, kosher, natural, no hormones, no antibiotics) provide information about production methods.
Organic foods: Grown without most synthetic pesticides, fertilizers, bioengineering, or irradiation. Some natural pesticides may be used.
No evidence that organic foods are nutritionally superior, but they may have fewer synthetic residues and environmental benefits.
Organic foods are often more expensive than conventional foods.

Organic Label	Requirements
100% Organic	All ingredients are certified organic.
Organic	At least 95% of ingredients are organic.
Made with Organic Ingredients	At least 70% of ingredients are organic.
Additional info: Only products with at least 95% organic ingredients can use the USDA Organic seal.