Day 7

Food

SPONSORED BY PATAGONIA PROVISIONS

Guayaki
The Story of Stuff Project
Guayaki
EcoWatch

OVERVIEW

“Agricultural sustainability doesn’t depend on agritechnology. To believe it does is to put the emphasis on the wrong bit of ‘agriculture.’ What sustainability depends on isn’t agri- so much as culture.” Raj Patel, academic, journalist, activist and author of The Value of Nothing: How to Reshape Market Society and Redefine Democracy

Food is powerful. The choices we make when we sit down for a meal shape our planet, our communities, and people. Think about your food choices throughout the week, especially if you were running late for class or up late studying for an exam. Did you reach for a cup of coffee and a bag of chips to keep you going? hmmmm…

But not all foods are created equal. Some foods are highly processed and laden with preservatives, pesticides, and sugars, while others are fresh, local, organic, seasonal, non-GMO (FLOSN for short). It is the food choices that we make daily that create and reinforce the current culture of food production and consumption in our world.

How we grow our food shapes the land by affecting the surrounding ecosystems. How we produce our food affects the wellbeing of farmers and animals. And how we eat our food affects our health and the health of our communities. Consider how different our approach to food would look if we took time to really appreciate it. The historical culture of food has taught us to treat food with reverence, cook as a ritual to celebrate our bountiful earth, and eat as a way to nourish our bodies and bring family and friends together.

Today a handful of multinational companies – known as “Big Ag” – are controlling our food systems – making food fast, easy, processed, and far from it’s natural state. The “modern food culture” that’s emerged prioritizes convenience over quality. Walk through the aisles of a conventional grocery store and it will be easy to spot packaged foods that are pre-cooked, overly processed, nutritionally void, and brimming with chemically-laden ingredients. A recent study found that more than 60% of Americans’ daily calories come from these “ultraprocessed” foods. Consider your 5 favorite foods – do any of them fall into this category? Despite their convenience, quick + easy foods have long-term adverse effects on our health and our environment. Some of these effects are air, water, and soil pollution, antibiotic resistance, pesticide toxicity, poor treatment of farm workers, and enormous public health risks.

When farming is managed with sustainability in mind, food production can improve soil health and water quality, restore habitats, and provide healthy, nourishing food for us to eat. But when agritechnology is the default, food production becomes one of the biggest threats to our environment and to our planet. (Check out this piece here from Civil Eats about organic farming and its ability to combat climate change.)

Although conventional agricultural practices present many challenges, food can also be the solution. Organizations like Center for Food Safety and Friends of the Earth are working tirelessly to protect our planet by fighting the industrial model and promoting ecologically sound and sustainable alternatives. Companies like Patagonia Provisions, are working to reinvent the culture of food by supporting regenerative and sustainable agriculture practices and farmers with integrity. Rather than defaulting to highly processed foods, ethical companies are prioritizing people and the planet by returning to the tenets of a true food culture.

The good news is that you get to choose what foods you buy and consume daily. Consumers (like you!) are demanding to know what’s in your food, who grew it, how it was grown, and where it came from. We are undoubtedly in the midst of a real food revolution. We’re remembering that food is at the core of our diverse cultures and has the power to shape our future. This power is at the tip of your fork and in your shopping basket. Become discerning about your food choices. Choose certified organic, non-GMO, pasture-raised, grass-fed, biodynamic, local, and sustainably grown food. It may not always feel like it, but your buying habits add up in massive ways.

Turning Green has put this practice to work with our Conscious Kitchen program. TG partners with schools to shift the paradigm around food service working to replace processed prepackaged school food with healthier, cooked-from-scratch meals for K-12 students based on five foundational terms — fresh, local, organic, seasonal, and non-GMO (FLOSN).

CHALLENGE

Green

20 POINTS

THINK

When did you first start considering where your food was coming from? It could easily be something you haven’t been thinking about at all! We are told a certain set of stories as consumers about our food supply to keep us disconnected from conventional agricultural practices. Add to those stories flashy marketing and smart packaging, and it becomes easy to feel removed from the food on your plate. But education and conversations are a critical antidote. The more you are educated about your food, the more informed you will want to be about who grew your food, where it was grown, and how it was grown.

CHALLENGE:

Watch this video made by Chipotle here

  • Write a reflection about the video and tell us how it made you feel.
  • Share this video on a social media platform of your choice. Caption it with something that you think others should know about our food system and something that you learned that might prompt you to change how you purchase and consume food going forward. Tag @TurningGreen and @Chipotle and use #PGC2017 .

DELIVERABLES

Upload a PDF Document with your responses and a screen shot of your social post. Include your name (or team name), username, email address, and school.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_green_2017.pdf)
  • Do not include # or spaces in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • You will get a confirmation on screen that your submission uploaded correctly (green) or that it failed (red) and to try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2017.
The deadline for entering this challenge has past.

Greener

40 POINTS

THINK:

You might think that eating FLOSN (fresh, local, organic, seasonal, non-GMO) food is too expensive. But if you plan ahead, that might not be the case. For example, buying seasonally, in bulk, and from local organic farmers, are all great options to cut back on your costs while reducing your ecological footprint. And not to mention, making these choices are better for your health. Unprocessed foods are nutrient dense and filled with vitamins and minerals that your body needs.

CHALLENGE

  • Read our blog about conscious grocery shopping on a college budget here
  • Check out these must read resources:
      • EWG Shopper’s Guide to Pesticides in Produce https://www.ewg.org/foodnews/#.Wda291d4bFI
      • Friends of the Earth Guide to Avoiding Factory Farmed Meat and Dairy to help inform your purchasing
  • Center for Food Safety’s Seven Food Resolutions here
  • Plan out a week’s worth of FLOSN meals to include breakfast, lunch, & dinner. Based on your meals, create a shopping list. You have $10 a day to provide 3 meals a day. How far can you make that go?
    • Look online (check out Thrive Market or a local company that delivers organic food) or head over to a local green grocer, co-op, farmer’s market or grocery store to price out your list. Think about the most cost conscious purchases, adhering as best you can to FLOSN criteria. Here are some tips:
      • Buy seasonal food. It’s not just good for the environment, it is also good for your wallet. Check out GRACE Communications’ Seasonal Food Guide app to find out what is seasonal in your area for any time of the year.
      • Consider using a food item for multiple meals.
      • Buying items from the bulk section helps you buy smaller quantities of food. This means you can simultaneously reduce food waste and save money.
      • And don’t forget about your local farmer’s market – there’s always great deals to be had, particularly 30 minutes before closing.
    • Share your shopping list and answer the following questions:
      • What is the estimated cost of your 5 day menu?
      • How were you able to save money? Share a tip or two.
      • Does this shopping list feel realistic for your daily life? Is it something you could incorporate? How?

DELIVERABLES

Upload a PDF Document with your responses. Include your name (or team name), username, email address, and school.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_greener_2017.pdf)
  • Do not include # or spaces in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • You will get a confirmation on screen that your submission uploaded correctly (green) or that it failed (red) and to try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2017.
The deadline for entering this challenge has past.

Greenest

60 POINTS

Due on 10/15 at 6am PT. We will award up to 50 bonus points based on quality of work.

THINK

Knowing what you know now about food, it’s time to put your cooking skills to the test. Using the Conscious Kitchen FLOSN criteria as your guide, we want you to prepare a delicious meal for you and 3 or more friends, keeping it under $4 per person and with the Better Burger as your entree.

CHALLENGE

What is a Better Burger? And why does it matter?

Better Burgers are an evolution of the iconic hamburger and the focus of a campaign created by Friends of the Earth and Turning Green. You can help transform the burger into a tool for a better food system by advocating for a better burger. Better for you, the environment, farmers and animals.

Americans eat at least 20 billion burgers a year. Most of those burgers come from animals raised on polluting factory-farms that are fed a diet of water-intensive GMO corn and soy. Raising vast monocultures of feed uses large amounts of toxic chemicals that pollute our water and our bodies. It also generates major greenhouse gas emissions and destroys precious biodiversity that support pollinators and other living creatures.

Better Burgers can be made in a couple of ways depending on your preference:

  • A Better Burger can be made using domestic, organic and/or grass-fed beef from well-managed animals raised humanely on pasture and without the use of routine antibiotics or hormones. The goal is to replace 30-50% of the meat with mushrooms, veggies, legumes, and/or grains. By using less meat, you can cut a burger’s carbon footprint AND afford higher quality, third-party certified beef from local and regional producers.
  • Better Veggie Burgers can be made using all organic veggies, legumes & grains. These burgers can be made vegan or vegetarian.

More on our criteria here.

Next Steps

  • Create a fun menu that must include a Better Burger as your entree, along with a side(s), and a drink. Use as many FLOSN ingredients as possible. (FLOSN ingredients = more points!)
    • Incorporate your own rendition of a Better Burger as the entree. Follow a recipe that catches your eye here or develop your own.
      • Save money. Use your skills from the Greener challenge to shop on a budget. Your goal is to keep your meal under $4 a person.
      • Minimize waste. Make a plan for food scraps.
  • Post a photo of your Better Burger and include hashtag #FLOSN meal on Instagram and caption it with your BB recipe and procedure. Tag @TurningGreenOrg and use the hashtags #PGC2017 and #FLOSN, @FOE_US and @betterburgernow and hashtag #BetterBurgerNow.
  • Create a document with a full report, including where you got your food, meal prep, recipes, and plans for leftovers and waste. Include a photo essay or short video (must be :90 seconds maximum or points will be deducted ) highlighting the feast, along with a screenshot of your social media post.

DELIVERABLES

Upload a PDF document with your report. Include your name (or team name), username, email address, and school.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_greenest_2017.pdf)
  • Do not include # or spaces in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • You will get a confirmation on screen that your submission uploaded correctly (green) or that it failed (red) and to try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2017.
The deadline for entering this challenge has past.

Extra Credit

0 POINTS

Due on 10/29 at 6am PT. We will award up to 150 bonus points based on quality of work.

CHALLENGE

It’s time to become an advocate. There are three levels to this Extra Credit: choose one or complete all 3!

  • Write a letter to the head of campus dining advocating for a Better Burger Day on your campus. Offer some ideas for how the day could be executed (recipes, where to source the meat, etc.) and explain why this is important to you, your campus, and the planet. Use the Better Burger website here for inspiration!
    • Document this process by submitting a screenshot of the letter you wrote.
    • Up to 50 points will be rewarded for writing to your dining services.
  • Set up a meeting with your dining services team. Tell them why Better Burgers are important to you and suggest they use the Wholesale Guide to Better Burgers to find a supplier that can work within the price point they need. You can download an infographic about the Benefits of Better Burgers here, to help you with the conversation. Remind them that they can use the money they save making a blended burger to buy better, third-party certified grass-fed beef.
    • Document all stages of your process with writing, photos, and responses you get from dining services. Include a photo of the dining services staff member that you met with and caption it with the outcomes of your conversation.
    • Up to 50 points will be rewarded for meeting with dining services.
  • Make it happen! Ask your dining service team to set a date for a Better Burger Day where they will serve Better Burgers (they could test it out in one dining hall and see how it goes or serve to the whole school). Advertise this day at your school and let other students know about this campaign and inspire support.
    • Document the day with advertisements, pictures, videos, reaction quotes from students and dining staff, and a reflection.
    • Up to 50 points will be rewarded for having Better Burgers served at your school.

DELIVERABLES

Upload a PDF document with the documentation of a letter, meeting, and/or implementation of the Better Burger at your school. Include your name (or team name), username, email address, and school.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_extracredit_2017.pdf)
  • Do not include # or spaces in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • You will get a confirmation on screen that your submission uploaded correctly (green) or that it failed (red) and to try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2017.

TODAY’S PRIZES

up to 10 winners from the greener challenge will receive:

Patagonia Provisions Bamboo Utensils
Patagonia Provisions Organic Red Bean Chili
Patagonia Provisions Organic Fruit & Nut Bars (4)
Acure Organic Green Super Food
Annie’s Organic Shells & Real Aged Cheddar
RW Garcia NonGMO Sweet Potato Crackers

Nutiva Organic Hazelnut Spread
Harmless Harvest Free Product Coupon
Artisan Country Egg, City Egg Cookbook
If You Care Recycled Aluminum Foil
Life Without Plastic Organic Cotton Mesh Produce Bag
Simple Ecology Organic Cotton Tote Bag

up to 10 winners from the greenest challenge will receive:

Patagonia Provisions Stainless Steel Food Container
Patagonia Provisions Organic Breakfast Cereal
Patagonia Provisions Organic Lentil Soup
Patagonia Provisions Organic Savory Grain Kamut & Kale
Annie’s Organic Buttered Popcorn
Nutiva Organic Coconut Flour

Nutiva Organic Coconut Sugar
Wholesome Chocolate Frosting
HAE Now Organic Cotton Apron
If You Care Parchment Paper
Chronicle Books Vegetarian Cookbook