BAG TECHNIQUE Bag technique-a tool making use of public health bag through wh...
Food final6
1. Seattle Food System
Enhancement Project
Program on the Environment
Certificate in Environmental Management
Keystone Project
Project Team: Rich Cook, Dan Morgan, Heidi Radenovic, & Stephanie Renzi
2. Community Partner
City of Seattle
Food Policy Interdepartmental Team (IDT)
– Department of Neighborhoods
– Planning and Development
– Human Services
– Office of Sustainability and the Environment
– Seattle Public Utilities
– Seattle King County Public Health
3. 2005-2006 Project
Phase 1 - Phase 2 - Phase 3 –
Characterize the Validate and Findings and
local food system City roles Recommendations
The 2005-2006 Food System Enhancement Project and the Mayor’s Climate Action
Plan prompted the City to ask additional questions about the local food system.
The 2006-2007 Food System Enhancement Project is thus designed to:
1) Understand residents’ experience of the food system in specific neighborhoods
2) Investigate the relationship between the food system and climate change.
2006-2007 Project
Neighborhood Food Assessment Greenhouse Gas Emissions Study
4. Neighborhood Food
System Assessment
Project Team: Rich Cook, Dan Morgan, Heidi Radenovic, & Stephanie Renzi
5. What is a
Food System?
The food system includes all processes
involved in keeping us fed:
• Production
• Processing
• Distribution
• Access/Consumption
• Disposal/Recycling
6. USDA
CFA Components
1. Profile of socioeconomic and demographic characteristics
2. Profile of food resources
3. Assessment of household food security
4. Assessment of food resource accessibility
3. Assessment of food availability and affordability
4. Assessment of food production resources
7. USDA
CFA Components
1. Profile of socioeconomic and demographic characteristics
2. Profile of food resources
3. Assessment of household food security
4. Assessment of food resource accessibility
• Assessment of food availability and affordability
• Assessment of food production resources
8. USDA
CFA Components
1. Profile of socioeconomic and demographic characteristics
2. Profile of food resources
3. Assessment of household food security
4. Assessment of food resource accessibility
• Assessment of food availability and affordability
• Assessment of food production resources
Focus Groups
11. Neighborhood Food
System Assessment:
Findings and
Recommendations
Project Team: Rich Cook, Dan Morgan, Heidi Radenovic, & Stephanie Renzi
12. Findings
Socioeconomic and Demographic Characteristics
FIRST HILL SOUTH BEACON HILL
17%
26%
74%
83%
below poverty level
below poverty level
above poverty level
above poverty level
Poverty Rate
13. Findings
Socioeconomic and Demographic Characteristics
FIRST HILL SOUTH BEACON HILL
13%
10 12
11%
24%
17% 62%
white
51%
white
black black
asian asian
other other
Race
14. Findings
Socioeconomic and Demographic Characteristics
FIRST HILL SOUTH BEACON HILL
2% 1%
5%
20% 17%
45%
30%
80%
walk drive public transportation other walk drive public transportation other
Commute to Work
15. Findings
Socioeconomic and Demographic Characteristics
FIRST HILL SOUTH BEACON HILL
30% 31%
FIRST HILL
FIRST HILL
69%
70%
18 and under 65 and above 18 and under 65 and above
Age
18. Findings
Food Focus Groups
ACCESS
AFFORDABILITY
I would like to shop at WholeFoods for
AVAILABILITY expensive…
organic food, but it’s too far and
QUALITY
FOOD SECURITY
19. Findings
Food Focus Groups
ACCESS
AFFORDABILITY
AVAILABILITY
QUALITY
When my food stamps run out,
FOOD SECURITY
I buy cheaper, less desirable food
20. Findings
Food Focus Groups
Traffic, parking, and crowds detract
ACCESS from shopping on weekends
residents’
AFFORDABILITY
AVAILABILITY
QUALITY
FOOD SECURITY
21. Recommendations
• Increase availability of food locations
• Improve access to locally produced food
• Support education programs around food
and nutrition
• Bring awareness to residents
22. Greenhouse Gas
Emissions Study
Project Team: Rich Cook, Dan Morgan, Heidi Radenovic, & Stephanie Renzi
23. Project Goals
2. Quantify connection between GHG
emissions and Seattle’s food system
3. Identify opportunities to lower GHG
emissions
…via a Life Cycle Analysis
24. Comparing local and
imported food
• Apple, Asparagus, Potato, Salmon
• Two plates: Washington State vs. Imported
• Cultivate, harvest and deliver food to Seattle
25. Findings
1. Local plate of food emits 33% less GHGs
2. Fuel use at the farm/boat is the biggest source
3. Salmon dominates the emissions for each plate
4. Each food item tells a slightly different story
26. Findings:
1. Local plate of food emits
33% less GHGs
Total Global Warming Potential for Each Plate
4,000
3,086
Grams of CO2 equivalent
3,000
2,091
2,000 Local
Imported
1,000
0
1
27. Findings:
2. Fuel use at the farm/boat is the
biggest source
Global Warming Potential for Each Plate
by Emission Category
2,841
3000
2500 2,027
Grams of CO2
Equivalent
2000
1500 Local
1000 Imported
500 213
27 31 37
0
Chemical Fuel Used at Fuel Used in
Production Farm/Boat Transportation
28. Findings:
3. Salmon dominates the emissions
for each plate
Global Warming Potential for Each Item
2,927
3000
Grams of CO2 Equivalent
2500
2,013
2000
1500
Local
Imported
1000
500
33 70 29 49 16 40
0
Apple Asparagus Potato Salmon
29. Findings:
4. Each food item tells a slightly
different story
Global Warming Potential
for Fruits and Vegetables Only
98
100
Grams of CO2 Equivalent
80
60
33 Local
40 27 31 30 Imported
18
20
0
Chemical Fuel Used at Fuel Used in
Production Farm Transportation
30. Recommendations
1. Promote local food
2. Educate about the environmental
benefits of local food
3. Examine how people get their food
31. Acknowledgements
Special thanks to:
Faculty Mentor: Branden Born, PhD, Urban Design and Planning
City of Seattle: Laura Raymond, Department of Neighborhoods
Food Policy IDT Members
Pam Emerson, Office of Sustainability and the Environment
Community Partners: Joyce Cooper, University of Washington
Horizon House, First Hill
Neighborhood House, First Hill and New Holly
Co Lam Pagoda, South Beacon Hill
First Hill Improvement Association
Yesler Terrace Community Council
South Beacon Hill Community Council
Tammy Morales, Seattle Food Policy Council
Graciela Gonzales, El Centro de la Raza
33. Focus Group
Methodology
Thematic Coding: A methodology for transforming
qualitative information by way of thematic analysis
and code development.
Codes Defined:
• Availability
• Quality
• Affordability
• Access
• Food Security
• Other
34. What is a Community
Food Assessment?
An approach to assessing community food security…
so that,“community residents can obtain a
safe, culturally acceptable, nutritionally
adequate diet through a sustainable food
system that maximizes self-reliance, social
justice and democratic decision-making”
(Winne, 1997).
Notes de l'éditeur
The first two components involve gathering secondary data
The last four are a proxy for community doing its own assessment of food resources - Participant Action Research
In multiple conversations with the IDT, we decided two underserved neighborhoods would be most useful to them. The City has already defined community reporting areas based on census tracts.
In multiple conversations with the IDT, we decided two underserved neighborhoods would be most useful to them. The City has already defined community reporting areas based on census tracts.
All these indicators are highly associated with food security.
All these indicators are highly associated with food security.
All these indicators are highly associated with food security.
All these indicators are highly associated with food security.
Thank you Heidi. I’m going to talk about the Greenhouse Gas study and how we looked at the impact of bringing food into the city.
The reason for carrying out this study is to quantify the greenhouse gas (GHG) impact of specific food items that are typical of the Northwest. It is often asserted that buying locally produced food must create fewer GHG emissions, but few studies have been done in the United States to directly quantify this relationship. This study is specific to Seattle and allows us to quantify the relationship between greenhouse gas emissions and the food system here and identify opportunities to lower emissions To do this we are going to use a tool called a Life Cycle Analysis. A Life Cycle Analysis Internationally standardized method of studying the environmental impacts throughout a product’s life, taking a cradle-to-grave approach.
To accomplish this, we are going to compare the greenhouse gas impact of locally produced and imported food. We will compare two plates of food made up of items that are easily available in Washington: an apple, asparagus, potato, and salmon. One of these plates will be made up of items that are grown in Washington State, and the other plate will be all imported items: the apple is from New Zealand, the asparagus is from Peru, the potato is from Idaho, and the salmon is Norwegian farmed salmon. The scope of this study is to examine all of the impacts from cultivating and harvesting the food (so looking at all of the fertilizers, herbicides, etc applied and all of the fuel used to run farm equipment, like diesel fuel in a tractor) and then transport the food to Seattle to the point-of-sale. There are a few things that are not within the scope of this study and these are things like making the buildings to store and package the food, or building the roads for trucks to travel on.
The main findings from this study are listed below. The first is that the local plate emits about 1/3 as many greenhouse gases as does the imported plate, so locally produced food does have less of a greenhouse gas impact. The second is that the largest source of emissions of these plates is from burning fuel at the farm or on the boat. This comes from burning fuel to run the tractors and the boats. Third, for each plate, the salmon represents over 90% of the total emissions, so it is by far the dominant source of emissions. So, as number four says, it’s important to examine each of the four items because they each tell a different story.
Let’s look at these findings in a little more detail. First, the local plate emits about 2100 grams of carbon dioxide equivalents and the imported plate emits about 3100 grams of carbon dioxide equivalents. For a comparison, burning one gallon of gasoline in a passenger car emits just over 9,000 grams of carbon dioxide equivalents, so we can say that the local plate emits about as many greenhouse gases as burning a quarter of a gallon of gas, and the imported plate is like burning a third of a gallon of gas. So, the environmental impact of these plates is equivalent to driving a passenger car a few miles.
If we look at the sources of emissions for these plates, we can see that producing the chemicals like the fertilizers and herbicides is a very small amount of the total emissions, and the fuel used to transport the food to Seattle is a little bit larger. The largest source of the emissions from these plates is clearly burning fuel in the tractors at the farm and on the fishing boats.
However, it’s important to note that the salmon fishing is the dominant source of all of the emissions for the plate. The fruits and vegetables all emit less than 50 grams of carbon dioxide equivalents, but the salmon are emitting 2 to 3 thousand grams. So, it is important for us to take a closer look at the emissions.