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The Svalbard Global Seed Vault, Spitsbergen, Norway

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Farmers grow our food, whether that's on a local or industrial scale, but where do they source the things they raise? Pictured above is the Svalbard Global Seed Bank, maintained by the Crop Fund. They call it the "ultimate insurance policy for the world's food supply"(Crop Trust 1). This operation is largely funded by the Gates Foundation, which has very close working ties to the Monsanto agrichemical company (Kimbrell 1). Here, we arrive at the real center of the debate. Monsanto, an American company, has reached a global status in the creation of genetically modified crop seeds. These modifications allow for the crops to either grow under difficult or unnatural circumstances, as well as produce a fruit that is most appealing to the consumer. After being acquired by the Bayer corporation in 2018, Monsanto ceased to exist, but their 117 years of operation made a huge and lasting impact on the type and availability of crop seeds. Another one of their products, Round-Up weed killer, uses potentially cancer-causing and ecosystem-ruining compounds (Munch 1). There are currently several pending lawsuits on the topic, and has reached settlement with numerous others costing the company roughly $11 Billion (Miller Jr., 1). Despite the harmful side-effects of these products, there is a reason their utilization has become so widespread: They're effective. Or they're sold on that promise.

Sources:
https://www.centerforfoodsafety.org/issues/303/seeds/seed-banks
https://civileats.com/2021/12/20/seed-money-explores-monsantos-troubling-past-and-its-impact-on-the-future-of-food/
https://www.lawsuit-information-center.com/roundup-mdl-judge-question-10-billion-settlement-proposal.html#:~:text=As%20of%20December%202022%2C%20Monsanto,Monsanto%20paid%20approximately%20%2411%20billion.
https://www.croptrust.org/work/svalbard-global-seed-vault/

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One of the ways people have fought back against this monopolization is with the creation of "heirloom" or "organic" certifications. This allows the consumer to make an informed choice in the consumption of products found in the store. These certifications are, at least in the US, granted by the United States Department of Agriculture. In Ukraine, for example, organic certifications are granted by Organic Standard Ltd.
Our group found consumer education and informed choice to be a really powerful tool. Certifications like these help if people know what they mean. The USDA now offers an online "organic literacy" course, perhaps if there are other, more informal ways to really help people understand the definitions of heirloom seeds and organic produce we could start to incentivize these values in our system. Another issue is the fact that organic produce is always more expensive and more inaccessible than GMO/pesticide use produce. If there was some way to subsidize organic foods or make them more accessible through WIC/food stamps that could help close the gap.

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(Alina Stroyeva) Ways to improve food production 

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(Alina Stroyeva) Ways to improve food production 

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Suggestion 1

Improving productivity in food manufacturing is critical to meet the increasing demand for quality food products while maintaining profitability. With technology advancements and best practices, food manufacturers can optimize their production processes and reduce operational costs. Here are some ways to improve productivity in food manufacturing:

1.     Implement lean manufacturing principles: Lean manufacturing aims to eliminate waste and streamline processes to improve efficiency. Adopting lean principles such as 5S methodology, value stream mapping, and continuous improvement can help food manufacturers identify and eliminate waste, reduce cycle times, and increase production throughput.

2.     Invest in automation and robotics: Automation and robotics can improve efficiency and reduce labor costs in food manufacturing. By automating repetitive tasks such as packaging, labeling, and sorting, manufacturers can increase production capacity, reduce product defects, and enhance food safety.

3.     Embrace digital transformation: Digital technologies such as artificial intelligence, the internet of things, and big data analytics can provide valuable insights into food manufacturing operations. Manufacturers can leverage these technologies to optimize production processes, reduce downtime, and enhance quality control.

4.     Enhance workforce training: Well-trained employees can help improve productivity in food manufacturing. Manufacturers should invest in regular training and development programs to ensure their workforce has the necessary skills and knowledge to operate equipment, maintain food safety standards, and identify and solve production problems.

5.     Adopt sustainable practices: Sustainable practices not only reduce environmental impact but can also improve productivity and profitability in food manufacturing. By reducing energy and water consumption, minimizing waste, and implementing sustainable packaging, manufacturers can lower operational costs and improve their reputation with consumers.

In conclusion, food manufacturers can improve productivity by implementing lean principles, investing in automation and robotics, embracing digital transformation, enhancing workforce training, and adopting sustainable practices. These strategies can help manufacturers meet the increasing demand for quality food products while maintaining profitability and sustainability.

Source: https://www.foodmanufacturing.com/home/article/13246695/ways-to-improve-productivity-in-food-manufacturing

Suggestion 2

With advancements in technology and industry best practices, food manufacturers can optimize their production processes and reduce wastage. Here are other strategies for improving the efficiency of food manufacturing:

1.     Implement Lean Manufacturing: Lean Manufacturing aims to reduce wastage and streamline processes to improve efficiency. By adopting Lean Manufacturing principles such as value stream mapping, continuous improvement, and 5S methodology, food manufacturers can identify areas of wastage, reduce cycle times, and increase production throughput.

2.     Invest in Automation and Robotics: Automation and robotics can improve efficiency and reduce labor costs in food manufacturing. By automating repetitive tasks such as sorting, packaging, and labeling, manufacturers can increase production capacity, reduce product defects, and enhance food safety.

3.     Use Quality Management Software: Quality management software can help food manufacturers streamline their operations, improve product quality, and reduce costs. With features such as real-time monitoring, automated data collection, and analytics, quality management software enables manufacturers to identify issues and implement corrective actions quickly.

4.     Implement Total Productive Maintenance (TPM): TPM aims to maximize the effectiveness of equipment and minimize downtime. By implementing TPM, food manufacturers can reduce equipment breakdowns, increase equipment lifespan, and improve production efficiency.

5.     Embrace Digital Transformation: Digital technologies such as artificial intelligence, big data analytics, and the Internet of Things can provide valuable insights into food manufacturing operations. Manufacturers can leverage these technologies to optimize production processes, reduce downtime, and enhance quality control.

In conclusion, food manufacturers can improve efficiency by implementing Lean Manufacturing, investing in automation and robotics, using quality management software, implementing Total Productive Maintenance, and embracing digital transformation. These strategies can help manufacturers meet the increasing demand for quality food products while keeping operational costs in check.

Source: https://www.deskera.com/blog/strategies-for-improving-the-efficiency-of-food-manufacturing/

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Strategy to reduce distribution carbon footprint

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Strategy to reduce distribution carbon footprint

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Distribution is the process of transferring food items from farm/manufacturer and then to the customer via warehouse or retail.

In the context of distribution, the prime concern impact on the environment: carbon footprint and other air pollutants produced by road transport and aviation contribute to the greenhouse effect and quick increase of the planet's temperature. Logistic is a result of demand and if some amount of food (or any other goods) end up being wasted that means that hypothetically the amount of logistic can be reduced hence it's impact on the environment can be reduced. Some cutting-edge trasportation companies offer their green logistics solutions that can (and eventually must be!) implemented by smaller transportation or distribution companies worldwide in order to make a positive impact on the environment.

Source: https://applandeo.com/blog/the-environmental-impact-of-logistics-and-how-to-reduce-it/#:~:text=The%20impact%20of%20logistics%20on%20the%20environment&text=Transportation%20carbon%20footprint%20and%20other,increase%20of%20the%20planet's%20temperature.

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Strategy to reduce distribution carbon footprint

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Strategy to reduce distribution carbon footprint

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Raising consumer awareness about local products nutritional values instead of imported ones to make the distribution impact of vehicle/ships/airplanes emissions into the atmosphere less.

Some marketing tools highly increase consumer's demand on particular products to the point when planting/producing those products negatively impact surrounding biodiversity of some regions. It applies to lables "eco" "organic'' etc., as well as the title of superfood to some products like avocado. It's claimed that nutritional density of superfood has exceptional benefits for health although there are a lot local products with higher nutritional values that people might not even know about.

For example it could be a mobile app that familiarize users with local vegetables/fruits/berries/plants that have high nutrient density. Users may also share recipies with those products among each other that could be a great alternative to imported 'superfood' as well as make a positive impact on the environment by eventually decreasing the amount of international distribution and recover surrounding biodiversity.

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Retailer and Gastronomy Solutions: Marktes and Gastronomy based on Saved Food and Foodwaste

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Retailer and Gastronomy Solutions: Marktes and Gastronomy based on Saved Food and Foodwaste

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The case is about gastronomy and markets that offer and process food that is no longer available in the normal food trade.

Retail plays a pivotal role in food waste avoidance. Referring to data from the European Statistical Office (Eurostat), estimate that the grocery wholesale and retail sector accounts for 5% of food waste in the EU.

Statistics:

« In 2021, Retailers generated 5.12M tons of surplus food, nearly 35% of which went to landfill or was incinerated as waste. Most of this came from produce (32.3%), dairy & eggs (13.9%), and fresh meat & seafood (13.5%), and more than half was caused by concerns or confusion over freshness date labels. Importantly, 19.5% – more than any other sector – was given as donations to those struggling with food insecurity. »

A source:
https://refed.org/stakeholders/retailers/

A focus on ultra-fresh products is necessary as they constitute the major share of food waste in retail.

Possible ways to change the negative vector in this matter are to form individual demand forecasts related to specific requirements for perishable products. Subsequently, this will lead to improved assortment size planning, the definition of differentiated service levels and the organization of individual ordering and replenishment processes that affect the amount of food waste. Disposal options such as dynamic pricing, recycling and sustainable waste streams also need to be considered.

Top 5 Solutions for Retailers:

1. Consumer Education Campaign

2. Portion Sizes

3. Donation Education

4. Meal Kits

5. Waste Tracking (Foodservice)

Creating a market for up cycled food is a key to reducing food waste and building a more sustainable ecosystem.

One example is the restaurant Glückstein and the Lebensmitteleintehalndel Rettermarkt in Mannheim.

https://www.swr.de/swraktuell/baden-wuerttemberg/mannheim/mannheimer-restaurant-rettet-lebensmittel-100.html,

One more example is Sullivan Scrap kitchen which incorporates kitchen scraps and food waste into its menus. It offers a Scrap Tasting menu where chefs use fun scraps from the kitchen and make dishes from them for restaurant goers. For example, from their scraps tasting menu, Sullivan Scrap Kitchen whipped up a plate of Brisket Carbonara using chopped brisket scraps and leftover egg yolks from making meringue.

In Cincinnati, Oh. is La Soupe, a non-profit that rescues food waste and wanted foods from local sources to turn them into dishes and help the local community with food insecurity. In Cincinnati, 270,000 households are considered food insecure and La Soupe is constantly pumping out meals to the needy. In addition to that, every week La Soupe gives away surplus food to locals in the area. Since La Soupe opened in 2014, it has rescued 4.5 million pounds of food from going to landfills which was then turned into dishes or donated to residents.

«Eating Trash: The Chefs Turning Food Waste Into Trendy Eats | CBS Reports»

https://m.youtube.com/watch?v=4xS-grlssPw

A source:
https://www.waste360.com/food-waste/how-some-restaurants-are-helping-transform-food-waste?utm_source=Bibblio&utm_campaign=Related

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At this stage of the food value chain, the aim of our project work is to show ideas and concepts that start with consumers fighting food waste. Different levels are to be taken into account:

Awareness raising and education on food waste in cities

nudging in cities to avoid food waste

Strengthening the appreciation of and the relationship to food as well as to its producers.

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Consumer Solution: Foodcouncils for Awareness and Education on Foodwaste in cities 

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Consumer Solution: Foodcouncils for Awareness and Education on Foodwaste in cities 

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Food councils are an important interface between policymakers, consumers, and food producers in some cities. For example, food councils regularly hold free workshops for the people of their cities on various concepts of food handling. To avoid food waste, for example, they offer courses on fermenting, pickling, or drying food to make it last longer. In addition, food councils offer workshops on food planning from shopping to processing and give useful tips on how to avoid food waste. In addition, they organize excursions to food companies and do educational work in schools.

https://ernaehrungsrat-leipzig.org/mitmachen-bfd-praktikum/

https://communityfoodstrategies.org/foodcouncil/,

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Consumer Solution: nudging in cities to avoid food waste

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Consumer Solution: nudging in cities to avoid food waste

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In the German cities of Leipzig and Berlin, for example, there are some interesting possibilities and concepts that encourage the citizens of the city to avoid food waste in their everyday lives.

For example, there is the food sharing association that distributes surplus food from grocers and producers to the city's population and restaurants. There are then a certain number of fridges distributed around the city where the saved food can be collected. Food that has passed its best-before date is also distributed if it is safe to eat. A similar option is the To-Good-to-Go app, which connects customers with restaurants and shops that have unsold, surplus food and sells it at a discounted price to self-pickers.

Overall, offering a diverse range of food delivery services, which saves food, can greatly reduce food waste in a city. This also includes making consumers aware that food with expired best-before dates or soon-expiring best-before dates may still be edible. This should include checking if the food smells, looks or tastes funny. Shopping baskets at the checkout in the supermarket with foodstuffs that are about to expire or are on sale for free or at a discount can also contribute to successful nudging. What is important here is that the city creates the framework conditions to save food.

https://www.toogoodtogo.com/en-gb,

https://www.sciencedirect.com/science/article/abs/pii/S0921800916308370,

https://foodsharing.de,

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Consumer Solution: Disco Soups for Appreciation and the Relationship between Food and their producers

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Consumer Solution: Disco Soups for Appreciation and the Relationship between Food and their producers

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What is important for raising awareness to avoid food waste is that it should be fun. Protest actions and events such as the Disco-Soup in Berlin offer a good opportunity to let consumers interactively participate in saving food. Here, a large amount of saved vegetables from around the city are rescued by the NGO Slow-Food. Afterward, all participants of the Disco-Soup process the vegetables and can dance, participate in workshops or listen to lectures at the same time. The processed food is then eaten together in the form of a soup, salad, or stew. A Disco-Soup offers the opportunity to connect different people in the food value chain, as it also provides a stage for the producers. At the same time, such an event has an educational aspect and connects people with the aim of fighting food waste.

https://www.youtube.com/watch?v=waNHb1LBv3w&pp=ygUSZGlzY28gc291cCBiZXJsaW4g,

https://www.youtube.com/watch?v=oCg2WJn0h38,

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“Beersheba is a triplet city, where the day-to-day city rests between a celestial, sparkling Beersheba in the sky, and an immoral, filthy Beersheba underground. Celestial Beersheba is a traditional utopia, “where the city’s most elevated virtues and sentiments are poised, and that if the terrestrial Beersheba will take the celestial one as its model the two cities will become one” (111)
“Beersheba… underground, the receptacle of everything base and unworthy that happens to them… In the place of roofs they imagine that the underground city has overturned rubbish bins, with cheese rinds, greasy paper, fish scales, dishwater, uneaten spaghetti, old bandages spilling from them” (111)
My group is GOING AGAINST “no place” dumps that waste management in utopias are based on. We want to integrate waste and post-consumer food solutions into daily life.

Calvino, Italo. Invisible Cities. New York :Harcourt Brace Jovanovich, 1978.

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Inspired by Toronto “Grab Some Good” initiative (image source)

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Our groups idea was to convert this local healthy produce into a public compost bin (paid for by city waste management). This will amplify the amount of compost, if food is unable to be donated and limit food going to landfill and ultimately going unused. This would also bring compost and the idea of food waste into the public eye, which is important in bringing visibility and visual reminders of the problem.

Milan Food Policy Pact. “Toronto - Milan Urban Food Policy Pact.” Milan Food Policy Pact, Food and Agriculture Organizations of the United Nations , 2017, https://www.milanurbanfoodpolicypact.org/wp-content/uploads/2020/12/Brief4-Toronto-2016.pdf.

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A similar concept has been implemented by Ms. Lin, who has a private composting service that runs mainly in Manhattan, NY in an attempt to fight the 8 million pounds of food waste NYC produces daily (Cohen 2022). However, as one person (not funded by the government) she is unable to serve communities and is unable to sit on block corners to get visibility. Also, she does this for a small fee.  To bring this onto a mass scale with government assistance would bring this concept further and make it free, and accessible.

Sources:

Nierenberg, Amelia. “Composting Has Been Scrapped. These New Yorkers Picked up the Slack.” The New York Times, The New York Times, 9 Aug. 2020, https://www.nytimes.com/2020/08/09/nyregion/nyc-compost-recycling.html.

Cohen, Steve. “New York City’s Food Waste and the Circular Economy.” State of the Planet, Columbia Climate School, 5 Dec. 2022, https://news.climate.columbia.edu/2022/12/05/new-york-citys-food-waste-and-the-circular-economy/#:~:text=The%20city%27s%20curbside%20composting%20pick,for%20diverting%20waste%20from%20landfills.

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We are planning on adding a visual aide to the information we have gathered here. We were thinking about a zine where each person will create a page out of their posts as listed on this padlet. We will do this on Canva, which will let us add illustrations and text.