CDC Go Green, Get Healthy:Food Work Group

June 2nd, 2009Fruit and Vegetable State Coordinators Teleconference

Christa Essig, MPHNational Center for Environmental Health and

Division of Nutrition, Physical Activity and ObesityCenters for Disease Control and Prevention

The findings and conclusions herein are those of the author(s) and do not necessarily represent the official position of

the Centers for Disease Control and Prevention

Sustainability

GGGH Mission

“making our work lives healthier, happier and more environmentally responsible so that future generations can also enjoy health and happiness.”

• healthier worksite initiative • quality of work-life • internal environmental protection efforts

Sustainability Partners

External Partners

High level management

support

GrassrootsVolunteer Work Groups

ResponsibleOffices andIndividuals

Sustainable Sustainable CDCCDC

Intranet Site Launch

http://intranet.cdc.gov/cso/

GGGH Work Groups

– Electronics Management– Facilities/Green Space– Food– Green Communication– Green Meetings– Green Purchasing– Metrics– Recycling– Transportation– Worksite Health and Wellness

Sustainable Food System

“A sustainable food system exists when production, processing, distribution, and consumption are integrated and related practices regenerate rather than degrade natural resources, are socially just and accessible, and supports the development of local communities and economies.”– American Dietetic Association

Food Work Group Mission

“To support a food system that will provide healthy and sustainable food to the CDC community, minimize environmental impacts, and serve as a model for the broader public health and health care communities.”

Food Group Sub-Committees

• Reduce, Reuse, Recycle

• Food Sourcing

Healthy, Sustainable, Fair

Food Group Activities

• Michael Pollan Visit• Green Food Book Club• Cafeteria BYO Campaign • Garden Market – BYO Bag• Food Sourcing Procurement document• CDC Garden• Community Supported Agriculture Drop- Off• Reducing waste – Composting, Styrofaom

recycling and bio-products research

Pollanating

Food Sourcing

Guidance to healthy, sustainable, fair food service procurement

1. Dietary Guidelines2. Environmental impact and efficient use of limited resources3. Social Equity/ Fair trade

http://sustainability.emory.edu/page/1008/Sustainable-Food

Dietary Guidelines

1. Emphasis on F&V, whole grains, low-fat, fat-free milk

2. Includes lean meats, poultry, fish, beans, eggs, nuts

3. Low in saturated fats, trans fats, sodium and added sugar

4. Stays within calorie needs

Agriculture, Environment, and HealthConcerns for procurement include:

Chronic diseaseWater use and contamination Air qualityEnergyBiodiversityClimate changePesticide exposureAgricultural workersAntibiotic resistanceFood borne illness Soil erosion

Water Quality and Quantity

“Dead zones from >400 systems, affecting > 245,000 square km, and are probably a key stressor on marine

ecosystems."

-- Diaz RJ & R Rosenberg (2008). "Spreading dead zones and consequences for

marine ecosystems". Science 15 August 2008:Vol. 321. no. 5891, pp. 926 - 929

Energy

Source: National Sustainable Agriculture Information Service (2008)

35 calories fossil fuel for 1 calorie of edible beefvs.

3 calories fossil fuel for 1 calorie of edible foodSource: John Hopkins Center for Public Heath (2002)

Climate ChangeFood production releases 20% of GHG

Antibiotic Resistance

Occupational Health, Safety and Fair Wages

Gardens and Wellness

A strong, local food system has the potential to:• Promote healthy eating• Reduce petroleum consumption• Preserve greenspace and farmland• Reduce harmful environmental impacts• Minimize pesticide exposure• Build local economies• Create new jobs• Strengthen the social fabric• Celebrate our food heritage www.atlantalocalfood.org

Economic development

Healthy individuals

Small & medium scale farm viability

Community & social vitality

Jobs

Farmland preservation

Environmental stewardship

Growing food

Distributing

Retailing

Eating

Preparing (e.g., restaurants)

Processing

Community- based

food system

Thank you!

Christa Essig, MPH

cessig@cdc.gov