Tag Archives: Sustainability
Many Americans are unsure of where their next meal is coming from. Additionally, many populations are overweight and undernourished due to availability of quality, nutritious food.
Several panels of speakers — from dairy producers to Agriculture Secretary Tom Vilsack — gathered in Washington, D.C., at a Future of Food event sponsored by Washington Post Live and National Dairy Council to discuss how to continue feeding the world’s ever-growing population and dairy’s essential role in the cause.
Here’s a roundup of highlights, tweets, photos and stories — including photos of celebrity chef Victor Albisu, who was on hand to teach a group of Fuel Up to Play 60 students how to build healthier meals — from the event and the #thinkfood social conversation.
By Ethan A. Bergman, PhD, RDN, CD, FADA
President, Academy of Nutrition and Dietetics
For the second consecutive year, the Academy of Nutrition and Dietetics had the honor today of co-hosting the Washington Post’s “Future of Food” forum in Washington, D.C. We co-hosted this inspiring and important event with the National Dairy Council and I had the pleasure of making opening remarks at the conference. Discussions ranged from technological innovations to make food more affordable and nutritious, to private-public partnerships that are leading the sustainable food movement in our country.
Achieving food security is vital to improving the health of our nation. It is the position of the Academy of Nutrition and Dietetics that access to food is a basic and fundamental human right; the Academy and our 75,000 members in the U.S. and abroad are working diligently to help people be food-secure.
One in five children and one in 12 older adults are at risk for hunger in the U.S. That is why, every day, registered dietitian nutritionists and dietetic technicians help individuals and families to make informed choices about accessing nourishing food and develop practical strategies to feed their families adequately.
By Brian Medeiros
Medeiros & Son Dairy
As I sit here in my GPS-guided, electronically-controlled tractor on a Saturday morning, I cannot help but think about how far agriculture and dairy farming has come in the last 20 years.
I remember when I was kid going out in the mornings to feed the calves, and coming home after school excited to help Dad finish up his chores. It was all manual labor and it was all part of an honest day’s work. Records were kept on paper by hand, and cows were fed with pitch forks and buckets. Field work was done by sight, and irrigation borders were determined by taking paces through the rows of growing feed.
Water is a precious and versatile resource on dairy farms. Because dairy farmers are vigilant stewards of the land, they remain conscious of how they utilize water, ensuring it is done in the smartest and most sustainable ways possible.
This natural resource is not just provided to cows as a refreshing drink, it also is used in other ways, such as chilling milk at the farm.
Because milk leaves a cow’s body at 101 degrees, water is used in a cooling system in the farm’s milking parlor to quickly chill it to about 38 degrees, assuring its continued freshness from the farm to your refrigerator.
Dairy farmers have long been vigilant in upholding their legacy as environmental stewards.
Today, they are building upon their sustainability successes by renewing a three-year commitment with USDA to continue advancing their eco-friendly and sustainability practices.
Building off an original pledge made in 2009, the dairy industry – from farm to table – voluntarily committed themselves to reduce their output of greenhouse gases by 25 percent over the next ten years.
2013 U.S. Dairy Sustainability Awards: Small changes are delivering big benefits to our people, our communities and our planet – that is the heritage and ongoing commitment of dairy farmers.
For Doug Young and dairy farmers alike, caring for the land and continuing to evolve stewardship and sustainability practices are crucial to feeding the world’s growing population.
As part of his farm’s efforts to become more sustainable, Young – a partner at Spruce Haven Farm in New York – is utilizing an innovative, online tool called Farm Smart that is being developed to help dairy farmers reduce their environmental footprint while identifying new sources of savings and revenue.
Sustainability isn’t just a buzz word for dairy farmers, it’s something ingrained in their everyday lives. From farmers to producers to local grocers, the dairy industry remains vital to our nation.
Not only are cows saving one Indiana dairy farm millions of dollars a year, they’re also helping it become more sustainable and eco-friendly.
“We’re self-sufficient and we’re lowering our carbon footprint” Fair Oaks Farm CEO Gary Corbett told FOX News in an interview today.
Last week, Corbett’s farm was featured in a New York Times article spotlighting its efforts of turning cow waste into natural gas using an anaerobic digester.
Being able to create enough renewable energy to milk nearly 30,000 cows three times a day isn’t just a dream for one of the country’s largest dairy farms — it’s a reality.
Northern Indiana dairy Fair Oaks Farms has been using cows — specifically cow manure — not only to power its 10 barns, but also a cheese factory, a 4D movie theater and more for years.
Now the dairy is going a step further, using manure generated by the dairy’s cows to fuel a fleet of trucks to deliver raw milk to processing plants in neighboring states, according to a new article in the New York Times.