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) 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.” healthier worksite initiative quality of work-life internal environmentalenvironmental protection efforts

Sustainability Partners External Partners High level management support Grassroots Volunteer Work Groups Responsible Offices and Individuals SustainableCDC

Intranet Site Launch

GGGH Work Groups –Electronics ManagementElectronics Management –Facilities/Green SpaceFacilities/Green Space –FoodFood –Green CommunicationGreen Communication –Green MeetingsGreen Meetings –Green PurchasingGreen Purchasing –MetricsMetrics –RecyclingRecycling –TransportationTransportation –Worksite Health and WellnessWorksite 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 Guidelines 2. Environmental impact and efficient use of limited resources 3. Social Equity/ Fair trade Food

Dietary Guidelines 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 Health Concerns for procurement include: Chronic disease Water use and contamination Air quality Energy Biodiversity Climate change Pesticide exposure Agricultural workers Antibiotic resistance Food 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 no. 5891, pp

Energy Source : National Sustainable Agriculture Information Service (2008) 35 calories fossil fuel for 1 calorie of edible beef vs. 3 calories fossil fuel for 1 calorie of edible food Source: John Hopkins Center for Public Heath (2002)

Climate Change Food 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

Economic development Healthy individuals Small & medium scale farm viability Community & social vitality Jobs Farmland preservation Environmental stewardship Growing food Distributing Retailing Eating Preparing (e.g., restaurants) Processing Community- based food system

Thank you! Christa Essig, MPH