Okay, all right everybody, welcome. We're going to get this webinar started and people will filter in as they filter in. So I'm Jen Muzzi, the Nutrition Outreach Coordinator for Employee Health and Wellbeing, also known as Chef Jen, so you might know me in that aspect. I'm just going to start sharing my screen here. Maybe. There we go. There we go, there I am. So I also teach a class for behavioral health and nutrition called Sustainability and Food. And that's for the students. It's a one credit course that focuses on sustainable foods and also teaches basic cooking techniques when we're normally in schedule and not in COVID. So I'm also a yoga instructor and I'm also a dietitian. So let's get this thing going. Alright, so today we're going to talk about sustainability. First, we're gonna talk about what exactly it is. Get a little bit of your science hats on, and get ready for a little bit of knowledge. We're going to talk about waste, about different food wastes and other things. We're going to talk about sustainability and locality and how this all effects your wellbeing. Alright, so the actual definition of sustainable is right here: capable of being sustained. But the biggest things here are these two definitions here, 2a and 2b, of or relating to being a method of harvesting or using a resource so that the resources are not depleted or permanently damaged. And then the lifestyle involving that sort of life, living these methods out. So let's get into some science here, alright. I have a bachelors of science, but I'm not that much of a scientist, so bear with me. Greenhouse gases, So these gases help to keep the Earth warm by absorbing the sun's energy. And it redirects it right back to the Earth's surface to keep us warm. The EPA refers to this as the Earth's blankets. So an increase of additional amounts of carbon dioxide creates an over abundance of these greenhouse gases that trap additional heat. So that's the thickening of the Earth's blankets. Alright? And when they get trapped in the atmosphere and they keep pushing back down into the Earth. They can hang around for a few years, all the way up to thousands of years. So we could be reaping the benefits right now of all the like, "benefits" of the Industrial Revolution. It could have been years to build up all of the stuff that we're going through right now. They become mixed. So whatever is going on in, let's say, western Europe still affect us here. And what we're doing here can affect Antarctica. So it spreads all over the world. So really it has a global impact. What we are doing right here in our own little state too. So here's some of the basics. So photosynthesis and trees we love, I love trees. I guess I'm not really a technical tree hugger. Although there might be photo evidence different than that out West with those big sequoias. But I digress, right? So trees give us oxygen, right? We breathe in that oxygen and our body transfers that oxygen and we exhale out CO2. Trees take that CO2 converted through photosynthesis and spit out our oxygen So it's a lovely cycle between us and nature. So CO2 is the biggest greenhouse emission, right? Greenhouse gas. The next is methane, as you can see by the pie chart, than nitrous oxide and fluorinated gases. So the biggest ones that we're most concerned with is carbon dioxide and methane. And you know why that's the biggest concern? Because these are the ones that we can help control. So there's a lot of different resources that we use in our environment, from our environments to help with our food and just overall needs of human beings, right? So we need water, we need land, we need farming, we have farm and production needs like chemicals. We need energy to produce stuff from the farm. We need fertilizer, if you're not organic. You know, we need land. We need energy to do all of these things. And their energy goes to not only just the farming production needs, but also the production needs of our food in general. So processing, the butchers, the factories, the transportation. I mean, how many people have been going down route 1, route 13 You see that lovely old chicken truck going by, right? And then there's the packaging needs of all of these products that we use. So there's a lot of resources that come into play when we are talking about our food. So those are the resources that we need. to protect. Abuse of our resources occur here. What's listed. We also need sand for building roads, which I think is a pretty interesting thing. I don't really think of. Like all that sand and dirt and land that you need for building roads. I don't know if anybody saw 301 being constructed, but there's some pretty high ramps and bridges and you need a lot of stuff to build all these things. There's trees for buildings, you need wood, right, lumber, two-by-fours, right, paper. The fossil fuels to get everything to where we need it to go, water, to survive. And then there's food waste. So all of these things, some of these can be out of our control. Alright? But the biggest one that we can really control ourselves. What do you think it is? It's food waste, right? That's one of the biggest things that you can control. You can also control, you know, watching your water usage. You can also control fuels, but we'll get into that a little bit later. Alright, so definition. So there are some things that you will come across when we refer to food and sustainability. So food loss. Here is the actual definition, refers to a decrease in mass or nutritional value of food that originally was intended for human consumption. In other words, they are the losses that are mainly caused by inefficiencies in the food supply chain, like poor infrastructure, logistics, lack of technology, insufficient skills, knowledge, and management. So there's also other things like natural disasters. So you know, the tropical storm we had come through here and the tornado destroyed a bunch of crops, destroyed cornfields. The wildfires out in California right now are destroying Strawberry Fields. There's going to be a strawberry shortage or that drives the price up. So there's a lot of things that can affect food loss. So food waste refers to the appropriate, the food that's appropriate for human consumption being discarded, whether after it's kept, beyond its expiration date, or if it's left to spoil. This is ours, ours to own. Often this is because food has been spoiled, but it can be for other reasons such as oversupply due to markets, individual consumer and shopping demands and eating habits. Like, I mean, what we just went through with COVID and the pandemic where who could find flour anywhere really you know, there's also different diets that influence things like paleo and the high protein. Does regular yogurt even exist anymore, or is everything just Greek yogurt? Right? And it seems like those little Dannons went from a huge amount, little, little space on the shelf, right? So that all affects things too. And then when we start to get out of that mode and the next big thing comes along and there's gonna be an over abundance of those sorts of things. It's kind of a little bit of a vicious cycle, right? So then food wastage refers to any food loss by deterioration or waste. Thus the term wastage encompasses both of these, both loss and waste. So how much is wasted? Well, the carbon footprint of food produced and not eaten is estimated at 3.3 giga tons of CO2 equivalents. So food wastage ranks as the third top emitter behind the US and China. What does that mean? So if food waste was its own country, it would be third as the largest greenhouse gas emitter. So China's the largest, then there's us, and then there's food waste. And then there's India and Russia. Alright. So what does a gigaton even mean? There's a lot of things that I can't visually grasp like, you know, I can't really tell you how far a mile is or I can't say, oh, that's 50 yards away. Same thing kind of with weight, alright, beyond like 200 pounds. So a gigaton is 1 billion tons. So one gigaton would be right here, 9.1 million Air Force One jets or 2800 Empire State Buildings. Or if you're from the west coast, 1117 Golden Gate bridges. Holy cow, okay. And we are wasting 3.3 giga tons. So multiply all that by 3.3. That is so much waste. Alright? So to get it into a little bit more of understanding of our mindsets too if that doesn't get to you, produce and uneaten food occupies almost 1.4 billion hectares of land, right? There is another word, hectare. So a hectare is one thousand meters. Or if you look here, basically the inside field of a track and field, right? And 1.4 billion hectares of land equals 3.5 billion acres. Lots of numbers. I know some people are very numbers associated. Quantity and some people need to see it visual, right? This is a lot. Lots. Alright? So besides waste and the food waste, we have a blue water footprint. So the consumptions of surface and groundwater resources that we need to produce the things that are then being wasted is 672 square miles. Okay. What does that mean? Well, New Castle County, is 494 square miles. So almost 1.5 times the amount of New Castle County of water. It's just gone. Wasted. Shocking and sad, isn't it? Food wastage further exacerbates effort on wildlife. And it occurs when monocropping and agriculture expansion goes into the wild. So the more that these bigger farms that are only producing like corn for ethanol. That is taken away from obviously wildlife. Also further destroying the soil in that area. Monocropping is kind of a hot topic and that's something a little bit different to maybe look into on another day. But again, that affects the soil, which then in turn affects everything that grows out of its. Alright, back to some food waste here, okay? Americans food-waste, our individual foods. All right, according to the USDA, we waste about one pound of food per day. Each person, you, me, my daughter, or 225 or approximately 290 pounds a year is what it rounds out too. American food waste again, here we go. 30% of our daily calories available for consumption are wasted, alright? A quarter of our daily food, 20% of the food, however you want to put it. So if you look at your plate and take out just a little less than one-quarter of it, that's kind of going to be wasted, right? Or if you want to think about this, go back to where that food even came from. You walk out of the grocery store. Okay. You have four bags of groceries. Just drop one of those bags of groceries and leave it there in the parking lot. Because frankly, that's how much you're wasting. Just leave it there, say goodbye. And then that money, how much does that cost that you just wasted, right? So what can we do? Alright. Every little bit helps even if it's just in your own home and you're helping your own wallets, right? If you don't want to leave that bag of groceries in the parking lot. Food wastage at a global, regional and national scale will have a massive impact, a positive impact on our natural, and our societal resources. Alright. Food waste reduction not only avoids pressure on our natural resources. It also decreases the need to raise the food production that is going to be needed for the population increase. So they're saying about 60% of our food production needs to be increased in order to meet the population demand in 2050. That's a whole lot of new people that we have to feed. And that's a whole lot of new people that might be wasting too if you think about it. But if you prevent, if you are careful, you are not wasting food. Okay. Every little bit, every little bit. One-pound. The very last statement right there. One pound of food waste, prevents about a pound of CO2 emission. So doing your part does help. So other things that you can do besides not wasting your food is embracing ugly food. Ugly food needs love too. Fruits and vegetables that are somewhat blemished or don't look rights are still as nutritious as the most perfect looking strawberry. And frankly, can taste a whole lot better. Like look at these strawberries, on here, right? They don't look like the perfect strawberry you see in every little carton in the grocery store, right? They don't look perfect coming right out of your garden or from the farmer's market down the road. But that doesn't mean it tastes bad, right? In fact, they might even be more nutritious. Usually they are more nutritious. So I don't know if you remember that old show from back in the day. I think it's called Heroes. so there is, save the cheerleaders, save the world, right? Change your perception. Change the world. Alright, embracing the ugly fruit. This right here I'm going to show you is a little video. I hope this whole thing works. And you know what, I'm going to have to share my sow. Hold on 1 second. Shared computer sound. Somebody let me know if for some reason this doesn't work well. If my internet will come up slowly, but surely. Somebody give me a thumbs up if you can hear this when the sound comes on. *Video* Fruits and vegetables come in every shape and size. Jen: Is that good? Can you hear? yes, thank you. *video* just like people. It's just as good as the perfect looking ones. Unfortunately, supermarkets reject the produce if it doesn't look perfect. That leads to 6 billion pounds of produce being wasted on farms every year, which is more than 20% of the produce grown for human consumption in the U.S. What if you could live at a place where perfectly edible fruits and vegetables are not only saved and enjoyed, but available to purchase affordable prices. I'm Ben Chesler an in part fellow from Brown University and I'm Ron Clark, former manager of Farm to Family, and I'm Ben Simon, founder of Food Recovery Network and we're working hard right now to launch a new venture called Imperfect, to find a home for these unloved fruits and veggies and to offer consumers a chance to buy low cost, great tasting produce straight from farmers. We work with farmers to source their ugly produce, like these carrots here. A supermarket would normally reject these carrots for being a little wonky looking. But we source them from the farmer along with other fruits and vegetables. So you get a box of seasonal, ugly produce delivered to your door, every week. And because this produce looks a little funky on the outside, you get it for 30 to 50% less than what it cost in a supermarket. And you can feel good knowing that by eating imperfect, you're helping to reduce food waste and protect the environment from the greenhouse gases that rotting food emits We're launching our service in Oakland and Berkeley this July. But we need your help to make it happen. Jen: So this guy This guy, this is a little bit old. He's had this going for a bit. Let me see. Okay, alright I think we're back. Ok, cool. So that guy, he started this out in California, in San Francisco area or Oakland, I think he said. This has been a few years. So he does this little video to get funding for it. And he's definitely got the funding. And I did look, Around here, guess what? We have one here out of Philly called Misfits market. It is kinda like a CSA where you sign up for boxes and they ship it to you either, I think weekly or bi-weekly or monthly. I can't remember. I went on their website and checked. So that is something that you could do too. You know, if there isn't any local farmer's market around you, it's a good thing to look into if you like. But yeah, seriously, like all of that food waste, it was in the beginning, there was 6 billion tons of food wasted just from grocery stores and all. Because they don't look just right. It's a shame. And I like that they're called misfit market. Like it makes me think of the misfit or the Island of Misfit Toys, from the Rudolph movie, right? So other things that you can do to help with your food waste is your portion control. Okay. Look at your nutrition labels. Look at the serving size on your nutrition label, first of all. And then look at your ingredients Over here on the side I have this chart that shows you about the right size that one serving is. So chicken or steak is three ounces of animal protein, and that should be about a deck of cards. A half a cup of fruit, looks like a computer mouse. But if you have, like this is a normal sized computer mouse, right? But if you have one of those funky ergonomically ones, obviously, adjust as needed. Slice of bread. You know, a tennis ball is another good way to look at a half a cup. So and two tablespoons of peanut butter. Let me move my face is one ping pong ball. And this is where the restaurant industry, I'm telling you, the casual dining and fast food industry I think is slowly killing Americans. Portion distortion. Okay, so this is a half pound cheeseburger, french fries, three-quarters of a cup of ketchup and lettuce, tomato, pickles. It's about 1345 calories and 53 grams of fat. And there is no mono unsaturated fats on this thing ,that's all saturated fats that you're getting in this. So not exactly the best option here, okay. Doesn't mean you can never eat these things okay? Once in a while. But how and how much you should be eating, right here. Alright, a quarter pound cheeseburger, is sufficient, a little bit of fries, all this. Then there's not waste. But you know, there's a lot of people too that may still be products of the greatest generation family, right? Where they grew up in Depression. So you need to finish everything on your plate, right? You don't want anything to go to waste. You can't throw anything out. So there's a lot of people that actually feel obligated to clear their plates. I've run into that a lot in the hospitals when I was working clinical. So taking way too. Taking less than what you think you need is where you can start. And if you're still hungry, then you can go from there, right? So when you go out to eat, take home leftovers. So another way to help with reducing food waste is to make sure you're storing things properly. But there's a lot of things just happen, right. You how many times, at least me as a dietitian or whatever. buy an avocado, right? Like I need to use this avocado. You gotta cut into it and then it's all brown. And I'm like, Oh, I can't believe is. And avocados are expensive too! And, you know, it's gone to waste. Or your bananas are suddenly crazy brown. Or the melon is way too sweet... or too soft. I'm sorry, not too sweet. They're good when they are sweet. So this is a great chart that I found where you can look at different ways, different options of how to store these things. Apples last for three weeks in the refrigerator. So that's something good knowing that we are an apple picking season, right? There are certain things that you should not put in your refrigerator, like tomatoes. Those are certain things you should definitely leave on the counter top. Melons right here it says leave on the countertop, Pears, on the countertop. You know, buy appropriately. You don't want to go to BJ's and buy a big ol' bag of pears, like five pounds of pears, for a good price and leave them on the countertop if more than half of them are going to go to waste four days later, Eating five pounds of pears in four days is a pretty good feat. There's a link here to realsimple.com. They have another great, it's a very lengthy web link, of storage for different foods. I think it's a great link to follow. Alright, another way we waste things is with the dates on products. So most dates on products are not necessarily for the food will spoil, I'm trying to say this right. Most of the time, it's for the retailers. And yeah, you know, it's a little bit of a conspiracy. So use by dates, sell-by dates, best by dates. "Use by" right here date by which the product should be eaten. Mostly because quality, not because the item is going to make you sick after the use by date, product quality decreases. When product quality decreases, the safety could be lessened. So what that means is, you know, obviously the further out it is, the less quality, less... what's the word? The further out from the use by date you are, there is a potential that your safety could be at risk. Most of the time. It's not really. The sell-by date. This is the this one. This is the one that is direct that the retailers and this is what gets so many people and what causes so many people to throw out their foods that don't need to be thrown out. It informs them of the date by which the product should be sold or removed from the shelf. It does not mean that the product is unsafe for the consumer to eat after the dates. One- third of a product's shelf life remains after the sell-by dates for the consumer to use at home. So how do you figure that out? Using your judgment, right? So it says on here, smell and taste are not good indicators or whether food is safe to eat. That's mostly true. There are some things that you can definitely smell and taste and you're like, oh yeah, that's definitely not safe to eat. Alright. There's the look too. If you look at it and you can physically see that this thing looks like it's rotting. Or if you pour out the milk and there's physical clumps in there or, you know. Yes, then that's not good to eat. If you are immuno compromised. If you are over the age of 70, if you are under the age of, well, children, if they are at higher risk of foodborne illnesses. So if you are totally healthy, you know, and you want to take that risk a day or two after the label on the milk, it doesn't smell bad, doesn't taste bad. Use it. It's going to be okay. Usually. If you see something physical coming out of that milk carton than definitely throw it out. There is a saying when in doubt, throw it out. You do want to put yourself, your your safety, and your health first. So again that's where you can say, look, here is a half gallon of milk versus a gallon of milk. I know I'm not gonna drink a whole gallon of milk. It might save me a few bucks to drink the gallon of milk or to buy the whole gallon of milk versus the half gallon. But that's where you can kind of, this is where your personal conviction could come into play to figure out how much of it you actually want to buy. Best Buy Date is a suggestion to the consumer on which take the product should be consumed to assure ideal quality. The Institute of Food Technologists, they have a great list that talks more in depth about all of these. And I suggest checking that out when you can. The only thing, the only date that you should definitely pay attention to and discard after that date is baby formula. That is the only thing that is required by the FDA to actually have an expiration date on it. Manufacturers don't actually have to put dates on any of their products. So if you go and you look at something and you're like, where's the data on this? You don't really have to have a date on there. It's not required by the federal government. Shocking. But it's used because, you know, they want to keep their businesses, keep them moving, right? So I mentioned earlier other things you can do, eating your leftovers, taking those leftovers home, and actually eating them. Don't just throw them out. Recycle the container they came in, right? Chinese food. I don't know about you, but when I order my Chinese food, I can get three good meals out of that. Because it is quite an over abundance of food. And there's also mindful eating techniques that come into play. So when I was talking about the milk, that's one of the things that you can decide for yourself. Think, what am I making this week, what am I cooking? Is somebody going to be here that's a milk drinker in the family. Like there is the kids back in school. And they're not really drinking a whole lot of milk from home, that sort of stuff. So with mindful eating also, by taking a moment to examine yourself and examine your feelings. Do you really feel hungry right now? How hungry do you feel? You know the saying, your eyes are bigger than your stomach? Yeah. A lot of food waste comes from that. That's for sure. So when you get food or when you're going to get food, take a couple of minutes to check in with yourself first, okay. When you have the food on your plate, do the same thing. Go ahead, sit down, look at your plates. First of all, admire the beautiful food that you or somebody lovingly prepared for you. or yourself, right? Look at the food. Enjoy the aroma. Enjoy the visual presentation of the plate. And just take those few moments just to sit with it before you dig on in. So I have this nice little cycle here that I found from a doctor. I'll let it go because I approve it as a dietitian. Why do I eat? Because you have hunger, right? When? Are things that you can ask yourself say, am I eating right now because I'm super stressed out about this webinar that's coming up and I just I need to whatever, you know? Did you just hang up with your mother-in-law? And you're like, Ah! I need something. Take stock of your situation. Its not like anything is from personal experience or anything. I love my mother-in-law. But take stock of what's going on around you. Take the moment to realize, am I eating out stress? Am I really hungry for this? You know, am I going to eat everything I'm grabbing right now? How much food do you, you think you really need? I think it's always best to take less and go up for seconds. No, it's not going to make you look bad. Alright? I go up for seconds often. So those are things, mindful eating steps that you can take to help with your food waste. But wait, there's more. So not only just to help with food waste and with the environment. Alright. To help the environment too, besides reducing food waste, you can do so many more things. Ask yourself when you're getting ready to go somewhere, "Hey, is there's somebody I can ride with?" Like my neighbor every Sunday she's going to Aldi so when she's going, she was like, "Hey, do you need anything?" And there's a couple of times where I'm like "Ok. Let me come with you because I actually need to pick up some stuff so we'll ride together." You know, are you close enough to somewhere that you can ride your bike or even walk to where you're going. Not only will that benefit you, benefit the environment, but it's going to benefit you physically because you're doing something good for your body. You can also save energy. Right, shut off the lights if you're not in a room. I do this every morning. After I go drop my daughter off at school. I come back home and shut off the light in the bathroom. Shut off the hallway light. I'm shutting off her bedroom light. It's sunny outside. Do we really need all these lights on? I don't understand what you need to see. You know, checking all your appliances. If you don't need that microwave clock, then unplug it, because that saves energy. If you are lucky enough to be able to afford the solar panels. You know, that's going to save you a ton of money in the long run. I have a few friends that have solar panels and it's, I mean, basically off the grid. Not really, but those are all good things that you can do. Making sure that you've unplugged your phone cords. Those little things. There's always energy going to the things that are plugged in. So that's another little way that you can help conserve and therefore help the environment. So other ways, think globally, act locally. I love, love, love this saying, I know there's bumper stickers out there with this saying on it if anybody wants to get me a Christmas present. But I love this picture in general because I love the one hand holding holding up the little plant here. Because you, yes, you. Just you doing that one little thing can help. Every little bit helps. If you don't carpool, but you use recyclable or reusable bags. That's great. That's something. Don't feel like you have to do every little thing on this list to get it done. But acting locally, I kind of touched upon it a little bit already. I believe that this is so much more important now in the pandemic than it's ever been before. First of all, back to sustainability. Farmer's market and farm stands, right, participating in CSAs. So those are... Oh I just forgot what CSA stands for. Community supported. Agriculture, maybe. There's a lot of local farms that do these and basically you get a box, you go somewhere, pick up their box of goods. And the only thing with that is that you get a whole bunch of, It's not really the only thing, it's a good thing too. You'll get a big box of a whole bunch of different veggies, whatever they are harvesting that week. So you might get some like broccoli rabe and I don't know, corn and pears. And then you're like, oh, how can I do broccoli rabe? I've never had it before. You know, that's going to number one, expand your culinary palate and your culinary horizons to try new different things. But it's also what is being harvested at that time. So you are getting stuff that's in season, right? That is not being shipped from Florida or California or these all-weather places where things are grown either inside or outside in the beautiful weather all the time, right? And then shipped all the way across the country. That is why shopping locally is also important and getting crops from the farmers. There's also some local... There are also some local restaurants that support our local farmers. Two Stones Pub, I know actually gets a lot of their crops from the UD farm. I think they were using all their pumpkins to make their pumpkin, or some sort of, pumpkin or sweet potato, gnocchi. I can't remember what. Anyway, I digress. Honeygrow is also another good restaurant, believe it or not, it is a chain, but is based out of Philadelphia. And wherever they are, they use regional ingredients. Not necessarily local. Regional is the next best thing so that it could be somewhere in the mid-Atlantic region. So Virginia, Pennsylvania, New Jersey, Maryland, any mid-Atlantic region, that's considered regional and that's still better than shipping it from somewhere else in the country, you know, every little bit. I know the House of William and Mary is also another place that uses UD farm stuff and then Grain, on Maine, A lot of these guys, they also do, they support local breweries as well too. Oops, sorry. All right, so all of this connects to your wellbeing, alright. Community. Let's go through all the pillars of Employee Health and Wellbeing, OK? Community: You're supporting your community by shopping locally, right? In the pandemic, How many of our local businesses are being shut down? Because it's because the other big businesses are still open, right? Our little guys need our support so badly. So you're helping the community. You're also getting connected with the community and society out there. You are also meeting other people that can have, that have your same desires and needs. Going to these CSAs and these farm markets. You got to actually talk to the farmers or the farm hands that are there selling the products. Which by the way, most of them, if you talk to them, they could tell you some different ideas that you could make with their products. So if you are like okra, what can I make with Okra? There's a lot of things you can do with okra. Emotional. This can all tie into your emotional wellbeing because you can feel good about this, right? Feel good, feel good. Spread the love, right? You're doing good for the environment. You're doing good for your self and your doing good for future generations. Financially, you're pumping money back into our area. Again, going back to our businesses, that need to stay open, right? That need the extra help. It's people's livelihood. Physically. Physically. Obviously, the air that we breathe, the cleaner the air is, the better we feel. The more trees you have around you, the better you feel, the more walking, the better eating the local crops in the local, the, what's it called ... the seasonal crops that are being harvested now. Apples, pumpkins all have great nutrients to them. And when you get them fresher from the farmers and from the orchards and these CSAs, the better they taste, number one, and the more nutrients they have. And then purpose. So I've always been aware of the environment. You know, never really been a tree hugger. But once I started teaching the sustainability and food class, this has really started to become a part of my being. It's just it's a part of my daily routine. And I'm giving crap to my neighbors when I see them throw that, pasta box away. I'm like that's paperboard, recycle that. So, you know, just little things like that too, it has become more of my purpose to teach these things, to support our local farmers and our local family and friends, really. And that's what gives me more. I don't know, there's more love I think, to give out. Anyway. So in conclusion, notice your diet, pay attention to your food research your food if you need to. By the way, almost all of your fruits should have products of written on there so you can look and see on your labels where your stuff is coming from. If you don't know. enjoy your food in season, like I said, Apple and pumpkin season. Woohoo! One of my favorite times of year. Mindful eating and portion control and be adventurous. Try new things. Alright, get out there, expand your culinary horizon. Join me for my cooking classes because I can help you with those things. So this was the first installment of our five-part series of sustainability and wellbeing. Next week, I'll be on a live webinar with Michelle Bennett who is the UD sustainability manager and she's going to talk to us about recycling and reducing waste. The following week we're going to do home gardens, composting and we're going to talk about our pollinators, the bees. And we're going to, that's going to be another live webinar with Master Gardener and Master Composter. And then I'm going to have the woman, Gail Hermenau is the Master Gardener and Master Composter from co-operative extension. And then Deborah Delaney. She's an associate professor and she is also in charge of the apiary and the bee program at UD. So it's going to be a lot of fun. And then I'm going to get into sustainable food systems, talking about like aquaculture, which is sustainable fishing, cage-free versus free-range chicken and eggs, fair trade products, rainforest alliance, and what all those things mean. And then the final one will be a webinar on plant-based diets. Because that's another big contributing factor to the environment Plant-based products are better for the environment than consuming more meat products and stuff. Alright, so I don't even know what time is it? oh its 10:40 ... I mean 12:46 p.m. Are there any questions or concerns or anything you'd like to chitchat about? Herman's Meat Market? Yes. That's another way. They're right there on Cleveland Ave. behind UD. Coverdell farms, I'm not familiar with them. But you can also, you could also research local CSAs. The UD farm, I don't know if they're still doing I think it used to be UD Fresh to you, I don't think they're doing that right now without the students. But Pfeiffer orchards, they will bring, you can meet them in different areas. They are down in Kent County, but they could bring, they have a meeting in, I think in Newark now Smyrna and Sussex County. There's places out in Maryland that also, there's a lot of farms in Maryland, honestly, that have CSAs and stuff that you can research. Yes. Sorry about the video. Sharing the screen for that video would have helped for most of that. But you got to hear some of it and see most of it. Any questions or concerns, things to talk about. I love your purpose. Alright. Well, if you do that, if you guys have any other questions or concerns, please feel free to email me jmuzzi@udel.edu jmuzzi@udel.edu This is recorded so you'll be able to find it living on our website here at some point later on down the road here, we'll get it set up for you. So if that is all, then I will talk with you all next Tuesday. Be back for the live webinar.
Sustainability Series: Living Sustainably
From Laura Soltys October 06, 2020
15 plays
15
0 comments
0
You unliked the media.
Develop a broader understanding of how the choices we make to care for our planet are also steps to care for ourselves by participating in our first workshop to our Sustainable Wellbeing Series: Living Sustainably! In this workshop, Employee Health and Wellbeing's Nutrition Outreach Coordinator Chef Jen describes how sustainability affects your wellbeing and discusses the basics of living a green and sustainable lifestyle through gardening, farming, nutrition, and recycling.
- Tags
- Department Name
- Employee Health and Wellbeing
- Department Division
- Date Established
- October 06, 2020
- Appears In
Link to Media Page
Loading
Add a comment