Propeller Sustainability Series: "FOOD, Part 1" — Mar 4th 2008

By Alexia Prichard

Welcome to the second segment in the Propeller Sustainability Series. For the next few videos we're going to be talking about FOOD. Given the enormity of the issues around food production and consumption in America and the wealth of information available, for the purposes of these videos I will focus only on organic produce. Although I won't be talking about animal products, I have provided links to some information about them.


Propeller Sustainability Series: Food, Part 1b from Alexia Prichard on Vimeo.

LINKS:

• There are currently four distinctions for food production sanctioned by the USDA's National Organic Program (NOP):

1. "100 PERCENT ORGANIC"
2. "ORGANIC"
3. "MADE WITH ORGANIC INGREDIENTS"
4. "PRODUCT WITH LESS THAN 70 PERCENT ORGANIC INGREDIENTS."

Read more about them here.

• In addition to the governing bodies of the USDA and the NOP, substances used in the production of organic foods are reviewed by the Organic Materials Review Institute, an independent nonprofit.

• There is no distinction under federal law with respect to the word "natural." So, if you see it being used, be cautious. It could mean "minimally processed" or it could be there just to lure you in.

• Fascinating correspondence between author Michael Pollan, The Omnivore's Dilemma, and CEO of Whole Foods, John Mackey. You can also find videos of Mr. Pollan and Mr. Mackey talking about food at the Whole Foods video blog, but I warn you that the very first video in this series-the one at the very bottom of the page where Mr. Mackey gives a long talk--is incredibly graphic and heartbreaking. He shows some very sobering and extremely disturbing images of animals being abused on their way to being food for us. PROCEED WITH CAUTION.

• My personal favorite beef producer: Lasater Grasslands Beef. Yummy...

Tags: propeller sustainability series, sustainability

0 Comments