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CDC Go Green, Get Healthy: Food Work Group

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

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CDC Go Green, Get Healthy: Food Work Group

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  1. 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

  2. Sustainability

  3. 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 environmental protection efforts

  4. Sustainability Partners High level management support External Partners Sustainable CDC Grassroots Volunteer Work Groups Responsible Offices and Individuals

  5. Intranet Site Launch http://intranet.cdc.gov/cso/

  6. GGGH Work Groups • Electronics Management • Facilities/Green Space • Food • Green Communication • Green Meetings • Green Purchasing • Metrics • Recycling • Transportation • Worksite Health and Wellness

  7. 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

  8. 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.”

  9. Food Group Sub-Committees • Reduce, Reuse, Recycle • Food Sourcing Healthy, Sustainable, Fair

  10. 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

  11. Pollanating

  12. 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 http://sustainability.emory.edu/page/1008/Sustainable-Food

  13. 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

  14. 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

  15. Water Quality and Quantity

  16. “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. 321. no. 5891, pp. 926 - 929

  17. 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)

  18. Climate Change Food production releases 20% of GHG

  19. Antibiotic Resistance

  20. Occupational Health, Safety and Fair Wages

  21. Gardens and Wellness

  22. 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 www.atlantalocalfood.org

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

  24. Thank you! Christa Essig, MPH cessig@cdc.gov

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