Production Food Safety and Sustainability Hawaii Agriculture and

Production Food Safety and Sustainability: Hawaii Agriculture and Fisheries April 21, 2016 OCISS State Career and Technical Education (CTE) with support from the Hawaii Agricultural Foundation (HAF) and the Hawaii Seafood Council (HSC) John Kaneko MS DVM Program Manager Hawaii Seafood Council

Topics § Food production systems in Hawaii § Sustainability § Food safety § Compare agriculture and wild capture fisheries

Workshop Goal Stimulate thought and discussion about…. • Food Systems. • The importance of local food production. • How agriculture and fisheries address Food Safety and Sustainability.

What is a Food System? • • Food Production (ex. farming) Food Processing Food Distribution Consumption

Global Food System • • • Also called “Industrial Food System” Source of most of what Americans eat. Source of raw material? Processing location and type? Who benefits?

Community Food Systems can be, § § Regional Food Systems Local Food Systems Hyper-Local Who benefits?

USDA defines Local Food Systems as the, “Sale of food for human consumption through direct-to-consumer (e. g. farmer’s markets and community supported agriculture) and Intermediated marketing channels (e. g. sales to institutions or regional distributors). ” (source: USDA, Economic Research Service)

Community Food Systems contrast with. . § Globalized Food Systems § Industrialized Food Systems

Community v Globalized Food Systems Differ based on… § Food Security § Proximity § Self-reliance or Self-sufficiency § Sustainability

Food Security § Common goal of Community Systems § Community access to food § Supports local food production

Food Security is about access to food USDA definitions § High Food Security (no access problems) § Marginal Food Security (anxiety of shortage of food) § Low Food Security (reduced quality, nutrient value, desirability of food available) § Very Low Food Security (reduced food intake, disrupted eating patterns)

WHO defines Food Security “When all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life. ” § Commonly includes physical and economic access to food. § How do we achieve this? § Is it achievable? (WHO: World Health Organization)

Proximity to Food Production § Global and domestic production § Local production § Direct-to-Consumer § Farmer’s Markets § Community Supported Agriculture (CSA)

Self-reliance or Self-sufficiency § § § National (ex. Buy American) State (ex. Buy Local / It Matters) Community (ex. Maui-grown) Hyper-local Restaurants ( ex. w/ gardens) Personal (ex. home gardens, hydroponics, subsistence fishing)

Sustainability § § § What does it mean? Meaning varies considerably. New definitions daily. Overused in marketing? Is the use of the term sustainable? Does it even need to be defined?

Sustainable Growth? 1955 1973 1987 2000 2015 2050 2. 7 Billion 3. 9 5. 0 6. 1 7. 3 9. 5

Considerations

Considerations • http: //www. nationalgeographic. com/foodfeatur es/feeding-9 -billion/ • Has nice graphics and discussion of World population and food production needs into the future. • http: //www. wri. org/blog/2013/12/global-foodchallenge-explained-18 -graphics • 18 graphics. Good.

Considerations § Is the Global System sustainable? § Why is “Local” assumed to be sustainable? § Why is farming assumed to be sustainable? § Why is fishing assumed to be unsustainable?

What is Conventional Farming? The prevailing Agricultural System “Modern” or “Industrial” Agriculture Great gains in productivity and efficiency Green Revolution (fertilizers, pesticides, herbicides, plant breeding etc. ) § Responsible for 70 – 90% of increased production past 50 years. § Not due to increased acreage. § In US food is abundant and cheap, but is it good for us? § § (Source: USDA Alternative Farming Systems Innovation Center)

Characteristics of Conventional Farming systems § § § § § Vary greatly between farms, regions, countries. Rapid technology innovation Large capital investment Large-scale farms Single-crops/row crops Uniform hybrid high-yield crops Extensive use of pesticides, herbicides, fertilizers External energy inputs High labor efficiency (Source: USDA Alternative Farming Systems Innovation Center)

Conventional Farming results in… § § § § Agribusiness bottom line over rural/farm lifestyle Increased size of farms Consolidation and concentration of farming Demise of small family farms Depopulation of farming/rural communities Public increasingly urban Public further disconnected from food producers Where does my food come from? (Source: USDA Alternative Farming Systems Innovation Center)

Concerns about Conventional Farming § Ecological impacts on soil, water, biota, atmosphere § Economic and social impacts § Global and local-scale impacts (Source: USDA Alternative Farming Systems Innovation Center)

Ecological Concerns of Conventional Farming § Decline in soil productivity (ex. nutrients, organic matter, soil biota, etc. ) § Pollution of water (ex. sediments, salts, nitrogen and phosphorus fertilizers, pesticides) § Impacts rivers, lakes, estuaries, bays and the marine environment. § Use of water (ex. overuse of surface or groundwater) § Reduction of biodiversity of plant varieties § Reduction of ecosystem biodiversity § Loss of natural areas (ex. wetlands and wildlife habitat) (Source: USDA Alternative Farming Systems Innovation Center)

Economic and Social Concerns § From 1987 to 1997, the US lost 155, 000 small farms § Agribusiness concentrates into fewer companies. § Disintegrates rural communities and localized marketing systems. § Leaves less $ for farmers. § Economic pressure from urban and suburban sprawl. § Since 1970, 30 million acres have been lost to development. (Source: USDA Alternative Farming Systems Innovation Center)

What’s going on in Hawaii? (Source: Star Advertiser 2/22/16)

What’s going on Oahu? (Source: Star Advertiser 2/22/16)

What’s going on Maui & Molokai? (Source: Star Advertiser 2/22/16)

What’s going on Big Island? (Source: Star Advertiser 2/22/16)

What’s going on Kauai? (Source: Star Advertiser 2/22/16)

What is Sustainable Agriculture? “Agriculture and food system practices that do not compromise the ability of future generations to meet their food needs”. Includes, • Land Environmental Protection • Profitability • Ethical Treatment of Food System Workers • Community Development (Source: Cornell University)

What is a Sustainable Food System? “Conserves, protects and regenerates natural resources, landscapes and biodiversity. Meets our current food and nutrition needs without compromising the ability of the system to meet the needs of future generations”. (Source: Academy of Nutrition and Dietetics, American Nurses Association, American Planning Association and the American Public Health Association)

This definition also states that a Sustainable Food System is: • Health-promoting • Resilient • Diverse in size and scale, geography, culture and choice. • Fair • Economically balanced • Transparent (Source: Academy of Nutrition and Dietetics, American Nurses Association, American Planning Association and the American Public Health Association)

What is marketed as “Sustainable”? • Organic produce (small farms v “Big Organic” agribusiness) • Local organic is fine, imported organic is not due to heavy invasive pest risk to Hawaii agriculture and ecosystem. • Local produce (is it sustainable simply because its local? )

Sustainable Fisheries and Seafood Section

Sustainability of Hawaii Fisheries • 10 minute video on Hawaii Seafood Council website. • http: //www. hawaii-seafood. org/videos-2/ • PPT

Food Safety Section

Why is Food Safety important? § § § § Food-borne illness Infections, poisoning, injury Nutrient deficiency, malnutrition Destroys Market Reputation Erodes Consumer Confidence CO$TLY RECALL$ Results in jail time Even death

Why Food Safety? • WHO Video (2: 30) How Safe is our Food? (2. 5 minutes) • http: //www. who. int/campaigns/worldhealth-day/2015/en/

What is Food Safety? Food Safety is the study, monitoring and control of biological, chemical and physical hazards that if not controlled may lead to injury or disease that may cause harm, morbidity or mortality in affected consumers.

Why is Food Safety important? § § § § Food-borne illness Infections, poisoning, injury Nutrient deficiency, malnutrition Destroys Market Reputation Erodes Consumer Confidence CO$TLY RECALL$ Results in jail time Even death

Food Safety is… § The responsibility of each step of the production and distribution chain including the consumer. § Begins on the Farm (agriculture and aquaculture products) § Begins on the Boat (wild seafood)

Farm Food Safety § Good Agricultural Practices (GAPs) were developed by USDA and FDA as guidance for growers to control microbiological contamination of produce. § Think of GAPs as GMPs for farms. § Why GAPs? Outbreaks of pathogenic E. coli in hamburger, leafy greens etc. (ex. Jack in the Box hamburgers, spinach, leafy greens)

Why Farm Food Safety? • Farm Food Safety GAPs Cornell Video series. (5 short videos, very good for training discussion) • http: //www. gaps. cornell. edu/videoclips. html • UH CTAHR Farm Food Safety Website (Excellent resource) • http: //manoa. hawaii. edu/ctahr/farmfoodsafety/ • go to “Step by Step” for GAP Video (12 minutes, very good, Jim Hollyer)

Aquaculture Farm Food Safety § Best Aquaculture Practices (BAPs). § Aquaculture is farming aquatic and marine species. § BAPs address… § § Food safety Environmental impacts Animal health & welfare issues Social welfare issues

Wild Seafood Safety § Relies on Vessel Seafood Safety at sea. § Relies on Seafood Safety controls at subsequent steps in the production chain. § FDA does not inspection authority on vessels (unless processing) § FDA HACCP controls in place at point of receiving fish. § And each Processing Step until Retail level.

Processing Food Safety (all foods) Good Manufacturing Practices (GMPs). GMPs are required by all food processors that supply food to the US market. GMPs focus on what must be done to keep the food wholesome, free of filth and adulteration.

Modern Approach to Food Safety § Science-based preventative controls § HACCP (hazard analysis critical control point) § Developed by Pillsbury for Space Program in the 1960’s. § HACCP adopted by government (FDA) for Seafood in 1997. § Seafood was first after low-acid canned foods.

HACCP builds on… Prerequisite programs (GAPs, GMPs) that link primary producers (farmers and fishermen) with subsequent companies in the food system that handle, process, market and distribute food to consumers. § Each step from farm (or boat) to plate is accountable. § Product must be traceable.

Mandatory HACCP 1. 2. 3. 4. Low Acid Canned Foods HACCP (FDA) Seafood HACCP (FDA) Meat and Poultry HACCP (USDA) Juice HACCP (FDA)

President Obama responds… • New Efforts: Food Safety Modernization Act (FSMA) • Brings the rest of the Food Industry under “HACCP” – Produce Safety Rule – Preventative Controls Rule

Who is responsible for Food Safety? § Primary Producers (ex. farmers, fishermen) § Primary Processors (ex. first receivers, produce wholesalers, fish auction/wholesalers) § Secondary Processors (ex. FDA, USDA) § Wholesalers (ex. FDA, USDA) § Retailers (State Department of Heath) § Restaurants (State Department of Health) § Consumers (have role to play) § Third-party Auditors (optional & growing trend)

What at Seafood Safety? • ppt