1. Our Environmental Responsibilities Unit 4

2. WILT:  Explore sustainable methods of food production  Understand how the choices we make affect the environment  Explore local programs that help reduce the environmental impact on the food system

3. Rights & Responsibilities  We, as humans, have the right to nutritious food  However, with that right, comes responsibilities 1. People have the responsibility to the environment, to ensure that air, water, and soil stay healthy for the plants and animals that depend on these resources and for future generations 2. People have the responsibility to other people, to ensure that everyone is able to access nutritious food and can afford food that is available to them 3. People have a responsibility to those who produce the food, to ensure that they are paid fairly for their work  When people honour these three responsibilities, they are helping to build a sustainable food system – techniques of growing, producing and transporting food that meet today’s needs and protect the needs of future generations and the environment

4. Environmental Sustainability Chemicals Used in Agriculture  Two big categories of chemicals used in farming are fertilizers and pesticides  Fertilizers are chemical or natural substances that are added to soil to increase the nutrients it provides to crops and increase production  Fertilizers contain forms of nitrogen & phosphorus and when the excess nutrients run off into storm drains or drainage ditches that feed into rivers and streams – these chemicals can kill aquatic plants and other organisms  Pesticides are used to kill pests that threaten crops  Excessive use of chemical pesticides can harm human health, contaminate soil, water and air, kill pollinators and other beneficial insects

5. Agriculture with Fewer Chemicals  Mechanical Controls – includes tilling the soil lightly to kill weeds and catching insects pests in traps  Cultural Controls – includes rotating crops and planting cover crops. Cover crops are not old, but they enhance the soil, prevent erosion, and provide other benefits  Biological Controls – include using natural predators such as ladybugs and predatory wasps, releasing sterile insects, and using pheromone traps to interfere with mating  Chemical Controls – include improving soil diagnostic techniques to allow for more strategic and conservative use of fertilizers, chemical herbicides, and chemical pesticides when they must be used  Organic Agriculture – farming practices that do not use petroleum- based, synthetic chemicals

6. What Makes Something Organic?  In 2009 the Canadian Food Inspection Agency (CFIA) developed national standards to determine what foods could be labelled organic  For fruits, vegetables, diary products, meat, and processed food to be recognized as organic, they must be grown using only allowed fertilizers, and animals must be raised in as natural an environment as possible  Organic Food cannot be produced with genetically modified crops or synthetic pesticides that are prohibited by the National Organic Standards.

7. Using Fossil Fuels  The food system depends on energy from fossil fuels – oil, coal, and natural gas  Fossil fuels are used to manufacture fertilizers and pesticides, to operate farm equipment, and to transport food from where it is grown to where it is processed, packaged, distributed, and sold to consumers  Fossil fuels take THOUSANDS of years to renew and we are currently using them much more quickly than they can be replaced

8. Global Warming and Climate Change  The Earth’s temperature has been rising since the beginning of the Industrial Revolution in the 1750s and 1800s  Global Warming is due to the increase in greenhouse gases that are trapped in the Earth’s atmosphere  Global warming and climate changed are caused by human activity such as burning fossil fuels and releasing carbon dioxide, raising livestock that produce methane, and using nitrogen-based fertilizers that release nitrogen oxide

9. Reducing Carbon Emissions  Agricultural workers have developed strategies to lower carbon emissions and can be put into 2 categories:  1. Reduce emissions of carbon and other greenhouse gases by using more fuel-efficient machinery or methods and using alternative fuels like biofuel or biogas  2. Other strategies help remove carbon from the atmosphere, such as using no-till farming

10. Using Land for Agriculture  These are some of the concerns and issues with using land for agriculture  Topsoil takes 100 years to replace 2.5 inches  Monoculture (only growing one crop continuously) can result in soil depletion and reliance on fossil fuels, chemical fertilizers and pesticides  When land is over cultivated and left exposed, or when a drought occurs, the topsoil can be below away by the wind – this leaves exposed, dry and infertile landscapes  In the early 1970s, BC designated good quality farmland in the province as an Agricultural Land Reserve (ALR) to preserve farmland in BC from other forms of development

11. Using Water for Agriculture  In Canada, we are very fortunate to have access to many different sources of water – there are many countries that have a water shortage  To help determine how much water it takes to grow a crop, the Water Footprint Network classifies water as blue, green or grey  Blue Water – fresh surface water and ground water such as the water in lakes and rivers  Green Water: The precipitation on land that does not run off or recharge the ground water – it is stored in soil temporarily  Grey Water: polluted water that has been used in production of a food through the entire food system

12. Using Water for Agriculture  By combining these 3 classifications of water, the number of litres of water required to produce one kilogram of food can be determined:  196 litres of water to produce one egg (79% green, 7% blue, 13% grey)  214 litres of water to produce one kilogram of potatoes (50% green, 30% blue, 20% grey)  790 litres of water to produce one banana (84% green, 12% blue, 4% grey  Farmers are using techniques like growing crops that stay healthy in dry conditions or monitoring the moisture in the soil more closely or using more efficient forms of irrigation (reusing water), to conserve water

13. Agriculture & Biodiversity  Biodiversity refers to the total diversity of all life in a given place  Three main factors seem to be responsible for the declining genetic diversity of crops and livestock  Destruction of original habitats  Preferences for certain varieties and breeds  The development of genetically uniform breeds  Genetic modification is when they alter the characteristics of plants – they sell the profitable ones and abandon the rest

14. Maintaining Our Biodiversity  Preserving Seed Diversity  Seed Bank– a facility used to store seeds of various crops and wild plants  Seed Exchanges – allow people to learn more about seed saving and biodiversity conservation  Treatment of Animals  Preventing and treating disease and injury  Preventing pain and distress  Providing diets and living conditions that suit the animals needs  Economic and Social Sustainability  Making sure that people can earn a living and support a family by operating a farm

15. Stage in the Food SystemNegative Environmental Effects Growing the FoodSoil loss Release of greenhouse gases, waste water and organic wastes Habitat and biodiversity loss Transporting the FoodRelease of greenhouse gases Use of non-renewable resources (fuel) Processing and Packaging the Food Release of waste water and greenhouse gases Over-packaging Disposal of waste Distributing and selling foodRelease of greenhouse gases Disposal of food and packaging wastes Cooking, eating, and cleaning upDisposal of food and packaging wastes Negative Environmental Effects of Producing Food

16. So What Can We Do?  Shop at store within walking or biking distance  Buy food from a local farmer’s market  Choose restaurants and food outlets that are committed to using local ingredients  Take home any leftovers and keep them for your next meal  Bring your own reusable shopping bags to reduce waste  Making a shopping list in advance so you can buy only what you need  Choose locally grown vegetables and fruits  Eat less meat - have a vegetarian meal at least once a week  Store food properly so it does not go to waste  Prepare your own food at home as often as possible