Posts Tagged: food
National Farm to School Month. Education and outreach activities such as school gardens, cooking lessons and field trips are teaching students about healthy, local foods and food's journey from the farm to their forks.
There are plenty of opportunities for teachers and schools to celebrate and get involved in National Farm to School Month with the University of California Division of Agriculture and Natural Resources (UC ANR). Here are a few ideas to get you started.
4-H youth development
Launch a 4-H Club at your school. The 4-H Youth Development Program emphasizes enrichment education through inquiry-based learning. Core content areas include Healthy Living as well as Science, Technology, Engineering and Math (STEM). Clubs have access to a wealth of curricula materials exploring food, agriculture and natural resources. 4-H also offers the Ag in the Classroom school enrichment program.
Invite UC ANR academics and program staff to your career day or science fair or to make a classroom presentation. Specialists from Master Gardeners, Nutrition Education, Project Learning Tree, California Naturalist and other UC ANR programs know how to engage and inspire your students.
Some programs, including Project Learning Tree, offer "train the trainer" professional development workshops that equip educators with the skills and knowledge to teach concepts in their own classrooms. Project Learning Tree also provides free activity guides to teachers who attend their workshops. The guides highlight differentiated instruction, reading connections, and assessment strategies and offer ideas to integrate technology into classroom instruction,
Research and Extension Centers
Take your students on a field trip to a UC ANR Research and Extension Center (REC). The nine RECs in California are focal points for community participation and for active involvement in current and relevant regional agricultural and natural resource challenges.
Visiting a REC offers students a unique opportunity to learn about food production through the lens of applied science research in plant pathology, integrated pest management, conservation tillage, water conservation, development of new crop varieties, and much more. Some RECs also host extended education programs such as Sustainable You! Summer Camp and FARM SMART.
The 2016 National Farm to School Month theme is One Small Step, which highlights the easy ways anyone can get informed, get involved and take action to advance farm to school in their own communities and across the country.
Each week will have a different focus:
- Education (October 3-7)
- Healthy School Meals (October 10-14)
- Farmers & Producers (October 17-21)
- The Next Generation (October 24-28)
Join the celebrations by signing the One Small Step pledge then take your own small step to support healthy kids, thriving farms and vibrant communities this October by partnering with UC ANR.
This story en español.
Grocery shopping can be the most anticipated or the most dreaded necessity of daily life. A trip to the market can end with a smile over the thrill of victory from finding great bargains or end with a frown from the agony of defeat over budget anxieties. For most of us, budget is the primary factor in our food experiences. Low budget or no budget is often the culprit that leads to unhealthy food choices.
University of California 4-H Food Smart Families program with the UC Kearney Agricultural Research and Extension Center, teens from Parlier High School in Fresno County are teaching Parlier youth ages 8-12 how to get around budget roadblocks on the path to healthy eating. The program uses a “Teens as Teachers” approach, with teens educating younger youth through a series of hands-on, interactive nutrition lessons after school.
Food connections to local agriculture are highlighted through the partnership with the UC Kearney Agricultural Research and Extension Center. The center will host agriculture tours and family nutrition education activities at a Wellness Fair later this month to wrap up the program.
According to recent United States Department of Agriculture studies, nearly 16 million children live in households where they do not have consistent access to food throughout the year.
UC 4-H Food Smart Families empowers families through food knowledge and education to build sustainable solutions that confront food insecurity and improve health. Youth are engaged at a critical age for growing skills and establishing behaviors today that become sustainable, healthy habits for their families and communities tomorrow. Youth learn they can prepare food themselves and parents learn about working together as a family to plan healthy meals.
Thoughtful discussions, and sometimes passionate debates, ranging from whole grain pasta versus whole wheat pasta to the tasty virtues of hummus, mixed with youthful laughter. The teens were pleasantly surprised to discover they had additional budget to spare. Return trips were made to the produce department for more fruit, vegetables and even hummus.
Comments from the teens told the story of their success. “Now I know what my mom has to go through when she's shopping for food,” and “Look at my cart. Food Smart Families is really influencing me!” Who knew grocery shopping could be so much fun?
The USDA Center for Nutrition Policy and Promotion offers these 10 tips for affordable vegetables and fruits:
• Use fresh vegetables and fruits that are in season.
• Check your local newspaper, online and at the store for sales, coupons and specials.
• Plan out your meals ahead of time and make a grocery list.
• Compare the price and number of servings from fresh, canned and frozen forms of the same vegetable or fruit.
• Buy small amounts more often to ensure you can eat the foods without throwing any away.
• For fresh vegetables or fruits you use often, a large size bag is the better buy.
• Opt for store brands when possible.
• Buy vegetables and fruits in their simplest form.
• Start a garden for fresh, inexpensive, flavorful additions to meals.
• Prepare and freeze vegetable soups, stews or other dishes in advance.
Can you help fight the California drought by consuming only foods and beverages that require minimal water to produce?
Daniel Sumner, director of the UC Agricultural Issues Center at UC Davis, and research assistant Nina M. Anderson mine the details of this issue to help us all better understand just what impact our food choices can have on conserving California's precious water.
To begin with, not all water drops are equal because not all water uses impact California's drought, the researchers explain.
So just what water does qualify as California drought-relevant water? You can definitely count surface water and groundwater used for agricultural irrigation as well as water used for urban purposes, including industrial, commercial and household uses.
And here are a few examples of what water is not relevant to California's drought:
-- Water used in another state to produce young livestock that are later shipped to California for food production; and
-- Rain that falls on un-irrigated California pastureland. (Studies show that non-irrigated, grazed pastures actually release more water into streams and rivers than do un-grazed pastures, the researchers say.)
In short, California's drought-relevant water includes all irrigation water, but excludes rainfall on non-irrigated California pastures as well as any water that actually came from out-of-state sources and wound up in livestock feeds or young livestock eventually imported by California farmers and ranchers.
Also, the amount of water that soaks back into the ground following crop irrigation doesn't count – and that amount can be quantified for each crop.
Comparing water use for various foods
I think you're getting the picture; this water-for-food analysis is complicated. For this paper, the researchers examined five plant-based and two animal-based food products: almonds, wine, tomatoes, broccoli, lettuce, milk and beef steak.
In teasing out the accurate amount of water that can be attributed to each food, the researchers first calculated how much water must be applied to grow a serving of each crop or animal product. Then they backed off the amount of water that is not California drought-relevant water, arriving at a second figure for the amount of drought-relevant water used for each food.
They provide a terrific graph (Fig. 3) that makes this all quite clear, comparing total applied water with California drought-relevant water used for the seven food products.
Milk and steak top the chart in total water use, with 1 cup of milk requiring 68 total gallons of water and a 3-ounce steak requiring 883.5 total gallons of water.
But when only California drought-relevant water is considered, one cup of milk is shown to be using 22 gallons of water and that 3-oz steak is using just 10.5 gallons of water. (Remember, to accurately assess California drought-water usage, we had to back off rainwater on non-irrigated pastures and water applied out of state to raise young livestock or feed that eventually would be imported by California producers.)
“Remarkably, a serving of steak uses much less water than a serving of almonds, or a glass of milk or wine, and about the same as a serving of broccoli or stewed tomatoes,” write Sumner and Anderson.
Still skeptical? Check out their paper in the January-February issue of the “Update” newsletter of the Giannini Foundation of Agricultural Economics at http://bit.ly/1XKZxxC.
Rancho Santa Ana Botanic Garden in Claremont hopes so. Among California native plants are many overlooked food sources, some with gourmet potential, according to Sanchez, production manager at the garden. As an added bonus, edible natives are often low-water users that look great in landscapes. He recently gave UC Master Gardeners in Los Angeles County an overview of edible natives, and had them taste some of his favorites, including his recipe for Cleveland Sage Pesto.
There are six native plants that Sanchez thinks are especially worth checking out.
- Miner's lettuce (Claytonia perfoliata). It's easy to grow and found throughout much of California. Its leaves can be used in salad, soup, or pesto. (It can also be a weed in certain situations, according to UC IPM).
- Cleveland sage (Salvia clevelandii). A beautiful, drought tolerant ornamental, it can also be used in pesto, beer, ice cream and baked goods.
- One-leaf onion (Allium unifolium). All parts of this native onion are edible.
- Honey mesquite (Prosopis glandulosa var. torreyana). Dried pods can be ground to make a gluten-free flour.
- Roger's California grape (Vitis ‘Roger's Red'). This plant, which was recently determined to be a hybrid between a native California grape and a cultivated grape, produces small, sweet fruit with seeds that can be eaten fresh, or used for juice or jelly.
- Golden currant (Ribes aureum). Fruit can be eaten fresh or made into jelly.
Adventurous cooks, gardeners, foragers, and anyone else who want to learn about edible native plants can attend the upcoming California Native Food Symposium, which will be held on November 14and 15 at the Rancho Santa Ana Botanic Garden.
On a Friday evening in a San Francisco conference room, food and technology leaders – including nutrition expert Carl Keen, a UC Davis professor affiliated with the UC Agriculture and Natural Resources Ag Experiment Station – spoke to a mixed audience on the need for innovation in adapting populations across the world to changing food systems.
In the crowd, one inspired undergraduate student from UC Davis thumbed together some notes on his phone. The next day he stood in front of everyone at the event – more than 250 in all – and pitched his newly formed idea for a nutrition app.
It drew a small team: a Silicon Valley entrepreneur, a UC Davis nutritionist and a UC Berkeley student. Over the next 40 hours they developed a software application that matches safe foods to patient medications. With the final presentations Sunday evening, the judges announced the winners.
Their project, called Took that? Eat this., won first place at the 2015 Food Hackathon. They now have sponsors and are developing their idea into a real consumer product. They are also flying out to the World Expo in Milan, Italy, in September – the first devoted to food and where an even larger food-themed hackathon will take place.
Breaking down the silos
“It's powerful how much happens in such a short period of time,” says Bob Adams, innovation adviser for the UC Davis World Food Center and a mentor for the hackathon teams. “It was a great experience for all the UC Davis students who participated, because they don't normally interact in projects with students from other programs.”
With nearly 9,000 total hours spent in developing the 18 different projects, the hackathon was declared by the organizers a success and a testament to the power of crowd sourcing.
A group of passionate techies, foodies, scholars, investors and entrepreneurs shut in a room for two days pushed them like never before to apply their diverse expertise toward tackling some of the biggest problems facing food and ag.
A university connecting ag and nutrition
Research and industry leaders are looking to this model as one way to seed California's innovation ecosystem across the state's agricultural horizons. As another example, Mars, Inc., which co-sponsored the hackathon, is investing in a new type of university-industry partnership with UC Davis and the World Food Center by establishing the Innovation Institute for Food and Health.
“All of us win from these new and needed collective investments in innovation in food, agriculture and health,” writes Mars chief scientist Harold Schmitz in a recent Sacramento Bee op-ed.
Howard-Yana Shapiro, also a Mars chief scientist and a UC Davis fellow, sees innovative food technology projects like those crafted at the hackathon as this decade's biggest investment arena.
“The next, larger human generation will face food challenges ranging from climate change and water stress to growing demands for upmarket foods,” he wrote in a LinkedIn article. “But from what I saw at the hackathon, the next generation is on it.”
See the original story by the UC Davis World Food Center./span>