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Final Project Post 1

Food is a necessity of life.  For this purpose, I have decided to do my final project over the real cost of cheap food and the overall impact of antibiotics, sugar, etc in the food that we consume.  I realize this does not isolate women but it does in general effect women/poor.  It was a briefly discussed topic in the textbook.  I hope this creates a desire to choose more wisely the food we consume and look at what cheap food does for poverty stricken people and our pocketbook. With healthcare being at the center of all things politics, I feel this topic helps shine some light onto the big problem.

This topic also shows how jobs are not given but taken away. It enforces the use of cheap labor mostly done by Hispanics and that the locations of CAFOs(Concentrated Animal Feeding Operations) are placed in regions that are struggling against years of poverty and end up creating an even worse environment for our poor with no possibility of improvements.

Final Project Post 3

Labeling to look for

Photo taken in Spring 2012.

Organic
Adherence to the U.S. Department of Agriculture’s organic rules, which prohibit antibiotic use on livestock, must be verified on-site by an independent accredited certifier, so you can have a high level of confidence that any meat or poultry labeled “USDA Organic” comes from animals that never have been given any antibiotics.

Photo taken in Spring 2012.

No Antibiotics Administered and variations
"No antibiotics" claims show up on labeling in many variations, such as "No antibiotics added" or "Never ever given antibiotics." This labeling is helpful but provides even more reliability when accompanied by a "USDA Process Verified" shield, which indicates the company paid to have the agency verify the claim. Backing by a private certifier, such as Global Animal Partnership for Whole Foods’ meat, is equally reliable.

Labeling not to rely on

Photo taken in Spring 2012.

Natural
“Natural” may sound as good or better than organic, but according to the USDA, it means only that the final product contains no artificial ingredients or added color and is only minimally processed. Antibiotics might have been used in raising “natural” meat and poultry unless you also see a claim on the labeling indicating that they were not. While “natural” is approved by the USDA, it is not meaningful when it comes to antibiotics being prohibited.

Photo taken in Spring 2012.

Antibiotic-Free
The USDA specifically says it never authorizes the use of “antibiotic-free,” so this claim has no clear or consistent meaning in the marketplace and should not appear on packaging.

Photo taken in May 2011.

No Antibiotic Residues
This is not a USDA-approved claim. Antibiotics can be heavily used in the growing process for pigs and chickens, but must be withdrawn for a period of days or weeks prior to slaughter, so that residue levels fall below Food and Drug Administration tolerance thresholds. Technically, meat carrying this labeling could be free of antibiotic residue, despite use of drugs earlier in the animal’s life.

Photo taken in Spring 2012.

No Antibiotic Growth Promotants
This potentially misleading claim also is not approved by the USDA. Even though an animal may not have been given antibiotics for growth promotion, it still could have received them on a daily basis to prevent disease, which is the main use for the drugs in crowded growing facilities.

http://www.consumerreports.org/cro/2012/06/antibiotics-are-widely-used-by-u-s-meat-industry/index.htm

Final Project Post 4

…”Concern about the growing level of drug-resistant bacteria has led to the banning of sub-therapeutic use of antibiotics in meat animals in many countries in the European Union and Canada. In the United States, however, such use is still legal. The World Health Organization is concerned enough about antibiotic resistance to suggest significantly curbing the use of antibiotics in the animals we eat. In a recent report, the WHO declared its intention to “reduce the overuse and misuse of antimicrobials in food animals for the protection of human health.” Specifically, the WHO recommended that prescriptions be required for all antibiotics used to treat sick food animals, and urged efforts to “terminate or rapidly phase out antimicrobials for growth promotion if they are used for human treatment.”“


http://www.pbs.org/wgbh/pages/frontline/shows/meat/safe/overview.html

Final Project Post 5

To those of you who are unfamiliar with what a CAFO is, the EPA defines them as:

"Animal Feeding Operations (AFOs) are agricultural operations where animals are kept and raised in confined situations. AFOs congregate animals, feed, manure and urine, dead animals, and production operations on a small land area. Feed is brought to the animals rather than the animals grazing or otherwise seeking feed in pastures, fields, or on rangeland.

Your operation is an AFO if:

  • You confine animals for at least 45 days in a 12-month period, and
  • There’s no grass or other vegetation in the confinement area during the normal growing season

Concentrated Animal Feeding Operations (CAFOs) are AFOs that meet certain EPA criteria. CAFOs make up approximately 15 percent of total AFOs”

http://www.epa.gov/region7/water/cafo/index.htm

hog-cafo.jpg

http://www.thickeforagriculture.com/wp-content/uploads/2010/10/hog-cafo.jpg

27bittman.xlarge1.jpg

http://www.readyforplanb.com/wp-content/uploads/2012/01/27bittman.xlarge1.jpg

CAFO+chicken+1.jpg

http://3.bp.blogspot.com/-_U7aQPkhNIU/TWSCPIVWtmI/AAAAAAAABp0/Tg6CBnVGjfU/s1600/CAFO+chicken+1.jpg

Final Project Post 6

Four Tips to Start Eating Healthy for Less Today

1. Listen to Gandhi. Yes, Gandhi! He said that we should never mistake what is habitual for what is natural. Case in point: Some Chinese are very poor and yet they eat extremely well—small amounts of animal protein, with an abundance of vegetables.

2. Be willing to learn. We have to learn new ways of shopping and eating, new ways of ordering our priorities around our health and nutrition that supports our well-being, even if it is hard at the beginning.

3. Do your research. There are ways to find cheaper sources of produce, whole grains, beans, nuts, and lean animal protein. You just need to seek them out. It doesn’t all have to be organic. Simply switching from processed foods to whole foods is a HUGE step in the right direction.

4. Make an effort. Eating healthy does take more planning. It may require you to find new places to hunt and gather for your family. You might have to reorder your priorities regarding where you spend your money and your time so that you can make healthier eating choices.

Remember, eating healthy foods without spending a lot is possible—and you can do it.

http://www.huffingtonpost.com/dr-mark-hyman/why-quick-cheap-food-is-a_b_681539.html

Final Project Post 7

"Cheap food causes hunger"

I know this is a very difficult statement to wrap our heads around but the truth is difficult to hear at times.

This article breaks down some very important thoughts that deal with globalization and what cheap food does to the poor.

Two paragraphs that really drives the point home states:


" The globalisation of market failure gives us a worsening environment, increasing poverty among food producers, increasing food dependence, and hunger. That is why one of the main culprits of the food crisis is our blind pursuit of cheap food.”

"Globalisation cheapens everything. The problem is that some things just shouldn’t be cheapened. The market is very good at establishing the value of many things but it is not a good substitute for human values. Societies need to determine their own human values, not let the market do it for them. There are some essential things, such as our land and the life-sustaining foods it can produce, that should not be cheapened."

http://www.resurgence.org/magazine/article3035-the-true-cost-of-cheap-food.html

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