Tray-Less Wins!

Sustainability Intern Calculates 16% Waste Reduction
Students returning from Winter break probably noticed something missing from the DC's. The 16% reduction in food waste calculated during Tray-Less nights in October, as well as a show of student support for tray-less dining, persuaded Cal Dining to remove trays from Crossroads, Cafe 3, and Clark Kerr this semester.


The study, conducted by Dining Sustainability Intern Jenna Kingkade, involved weighing the compost bins at Crossroads during three tray-less nights and one regular night. The average ounces of food-waste per student was calculated on all nights and analyzed to calculate the total waste reduction. 


The decision to go tray-less marks a win for the DSEC program, which began campaigning for tray-less dining last year, as well as the Residence Hall Association, which worked hard in the Fall to educate students and garner their support for tray-less dining. 


Removing the trays is expected to result in substantial energy, water and cost savings as well as food waste reduction. Statistics on these savings may be available at a later date. In the meantime, students who choose to stick with the tray-less program can be satisfied that they are contributing to a healthier planet.  

Bottled V. Tap Water

Tap and bottled water are not as different as one would think. In many instances, tap water is more secure than bottled water.  Tap water must undergo monthly inspections for trace amounts of: arsnec, flourine, E. coli, and other contaminants, bottled water conducts such tests less frequently.  Before the Clean Water Act in 1994, and the beginnings of the push for cleaner bottled water in 1973, companies would not even test the water.  The bottled water inspections are mainly done in house and are not regularly published.  Often times, bottled water is actually TAP WATER.  That's right TAP WATER.  Bottled water companies are required by law to site where the source of the water is on the bottle.  If one reads the bottle, one will find out that some companies, like Arrowhead, come from the same facilities as TAP WATER.

There are updates of major water sources nationwide on the state of California website.  To learn more about tap and bottled water, visit the websites listed below:

National Resources Defense Council: http://www.nrdc.org/water/drinking/uscities/contents.asp
Environmental Heath and Safety Online: http://www.ehso.com/ehshome/DrWater/drinkingwater.php#Overview
The California Water Code: http://www.leginfo.ca.gov/cgi-bin/calawquery?codesection=wat&codebody=&hits=20

Control Your Carnivore

Meat is a large component of many Americans diets.  Portions at restaurants have steadily increased over the years. Steaks the size of dinner plates and hamburgers 1/3 of a pound can mislead consumers regarding the appropriate serving size for meat and how much meat should be produced.  Did you know that meat varies in quality and nutrition value?

Livestock are usually corn fed.  Cow's stomachs are not evolutionarily designed to properly digest corn; their stomachs are designed to digest grasses.  The result of cows eating corn, methane gas, as opposed to carbon dioxide, is released into the environment. Methane is a denser greenhouse gas than CO2 and it has a greater impact on the earth.  Allowing the livestock to eat grasses instead of corn would not only improve the soil/of the cows’ grazing area, but it would also allow the livestock to roam more open space.  Bison meat is another alternative.

Bison have been roaming the Great Plains (Midwest) for centuries.  They consume grasses and leave behind  natural fertilizers that aids in grass growth.  This is one of the reasons why the Midwest has such bountiful soil.  What the livestock consumes is just as important as what we consume.

Consuming local meat and groceries is one way to eat meat sustainably.  Rotating the livestock is another effective way of creating sustainable meat-eating practices.  The animals occupy different plots of land on the farm and are moved to another plot of land depending upon the season.  By allowing the animals to engage in activities typical of the wild, they are less stressed and give back to the ecosystem. 

In factory settings, the overcrowding of animals leads to pigs knowing on other pigs tails until they are raw.  The pigs don’t fight back because they are depressed.  Chickens have been known to peck the eyes out of other chickens in the tightly packed cages.  Eating meat that is not part of the factory meat industry is healthier for the animals and people. Though livestock cause methane gas to form, the fossil fuels that we use, the landfills that we produce, and the overproduction of petroleum contribute a great deal to global warming.  Not only is it important to reduce our global carbon footprint by decreased consumption of these unnatural sources of energy, but also eating less meat would contribute to a smaller carbon footprint. Eating less meat is also generally good for your health.

The recommended serving size for meat by the USDA is about 3 ounces or about the size of a deck of playing cards.  One would not be able to tell the correct amount of meat to consume by going into a restaurant or grocery store; meat is sold in large quantities and it is cheaper to buy in bulk.  Portions at restaurants are usually 2 if not 3 times larger than the recommended amount.

Sustainable meat consumption is possible.  The deindustrialization of the meat industry and greater awareness of correct meat portion sizes can have a positive impact on the environment and our health.

Proposition 2

On November 8th, 2008, history was made.  A new president was elected, rights were granted, and denied.  Much to everyone's surprise, animals were granted a cage free life on the farm.  What does this mean for the future of farming?  Is the barnyard finally going to move out of the stockyard and into the pasture?

Proposition 2 forbids veal crates, battery cages, sow crates and requires veal, chickens, and pregnant pigs to be given enough space to turn around, lie down, stand up, and fully extend their limbs.  Proposition 2 will go into effect in the year 2015.  This is supposed to allow farmers enough time to make adjustments on their farms to abide by the law.  This is seen as good and bad news.

Farmers more often than not answer to a large corporation that demands that they meet the bottom line rather than attend to the stressed livestock.  The concern is that the meat, egg, and dairy industries will be outsourced to avoid an increase in cost per animal and keep the farming practices focused on the bottom line rather than healthy animals and better quality products.

The transport costs of livestock would deter such actions on one level.  The national market is substantial enough that it influences the meat industry's decisions.

It is uncertain as to what Proposition 2 will cost the the US in the long run, but the benefits of having healthier animals and stricter farming practices are a step in the right direction.

Free Range Hens compliments of evillage.com

Have a Sustainable Thanksgiving

Heritage Turkeys

photo by Jason Houston from http://www.sustainabletable.org/features/articles/thanksgiving/

 Happy Thanksgiving Foodies!

A sustainable Thanksgiving feast doesn’t have to mean giving up the big bird. Organic turkeys are a much better alternative to your typical supermarket ten-dollar Butterball; you can be assured that your Thanksgiving turkey has lived a happy, cruelty-free life.  After all, there seems to be something obscenely wrong about confining and abusing an American symbol of thanks.

Once you purchase an organic turkey, why not continue the trend and make your entire feast organic? Ditch the supermarket for your local farmer’s market and buy local, organic produce whenever possible.  When the pilgrims celebrated Thanksgiving, they certainly did not make canned cranberry sauce, boxed stuffing, and store-bought pumpkin pie part of their Thanksgiving feast. Why should you? Not only will purchasing fresh ingredients and making your meal from scratch create much tastier dishes, it will also give you more opportunities to spend time with your family.

A discussion of Thanksgiving dinner cannot be complete without mentioning leftovers. It is quite rare that all food is consumed at Thanksgiving dinner; at my house it is leftovers galore for at least a week after Thanksgiving. Leftovers, especially Thanksgiving leftovers, can be delicious, but you can still get sick of them after a few days. That’s when you need to get creative. Turkey and cranberry sauce sandwiches, barbecue turkey, turkey soup…You get the idea. Thanksgiving is a time to celebrate abundance, but that does not mean you should be wasteful.

With this in mind, have a happy holiday! Below are some helpful links with yummy recipes, information about organic turkeys etc.

Give Turkeys a Reason to Be Thankful on Thanksgiving: http://sustainablog.org/2008/11/22/give-turkeys-a-reason-to-be-thankful-on-thanksgiving/

Talking Turkey: http://www.sustainabletable.org/features/articles/thanksgiving/

Vegetarian holiday recipes: This website includes recipes for delicious dishes including Vegetarian Holiday Roast,
Pumpkin Ravioli, and 
Herbal Bean Sausages http://www.herbcompanion.com/Cooking/VEGETARIAN-Holiday-Fare.aspx

Pumpkin chocolate chip muffins (mmm…): http://www.herbcompanion.com/2002-10/pumpkin-chocolate-chip-muffins.aspx

Junk Food In Disguise

by Jenna Kingkade

Almost everyone finds guilty pleasure in some type of junk food. I, for one, adore gummy bears despite my awareness that they contain artificial coloring, artificial flavoring, and gelatin, which ride against my proclaimed vegetarianism and advocacy for sustainable consumption.

   The plus side of my indulgence is that I am fully aware that what I am consuming is junk food. In today’s age, deceptive marketing and advertising ploys make the line between junk food and healthy food increasingly fuzzy.

   When we were kids, we ate Kellogg’s and General Mills cereals that were high in sugar and low in nutritional content, but at least we (and our parents) were not deceived into thinking that these cereals were healthy. Today, almost every cereal proclaims its vitamin or mineral content, sometimes going as far as stating that it reduces chances of heart disease or other medical conditions.  Of course, this issue extends far beyond cereal to all kinds of packaged foods.    

   Ponder this article about the controversy surrounding Kellogg’s Cocoa Krispies’ past claim to boost immunity.  What do you think?

http://www.usatoday.com/money/industries/food/2009-11-02-cereal-immunity-claim_N.htm  

Win a Prize!

Hello Foodies! Beginning today, if you are one of the first two students to comment on a blog post (not including this one, but including previous posts), you will win a cool sustainable prize! So start typing and we will contact you if you win. Please e-mail us your post (after you post it on the blog) to caldsec@gmail.com so we can contact you!

The blog is updated about once a week, so check up for new posts periodically.

-Your DSECs

*To win, comments must be relevant to the post and demonstrate some insight. Comments will be moderated for appropriateness.*