IGNORANCE IS BLISS
health and education • 1
IGNORANCE IS BLISS Corporate Control of the Food Industry
THE PROBLEM WITH FOOD The corporate food industry is out of control and it is having a devastating impact on the health of American’s as well as the environment.
Many Americans do not want to even
continues to fill our food with hormones,
think about or know how their food gets
antibiotics, high fructose corn syrup and
to them. However, this was an extremely
many other cheap unhealthy alternatives.
disturbing realization. If we refuse to
Until people start to demand change, there
understand our food and the process it
is no reason for corporations to change
takes to get from the farm to our plate and
their process.
still be fine with eating certain products, maybe that should tell us something.
It does not take a great deal of effort to change personal food choice but this is
For years corporations hid the horrors
what can collectively change the current
of the food industry but recently, with
problems within the food industry. If
movies like Food Inc., people are starting
the consumers refuse to purchase certain
to realize that their is something very
products until positive change happens
wrong with the food industry. With a small
then corporations will have no choice but
amount of research, it is easy to uncover a
to listen to the consumer.
significant number of problems that exist in corporate agriculture. There are few corporations that have complete control over a part of our lives that is impacting our health and the environment. While we sit back and do nothing, the food industry
HOW DID WE GET TO THIS POINT? Poor policy combined with corporate greed has put the agricultural industry in a dangerous spot for consumers. So how did we end up here?
Government policy has greatly impacted
syrup instead of sugar. We also include it,
the way food is produced today. In 1973,
in some hyper-processed form or another,
Earl Butz passed the Farm Bill and his
in a remarkable number of the processed
philsophy was “go big or go home”. The
foods we find in our local grocery.
Farm Bill’s policies guaranteed that farmers would received a minimum price for corn, regardless of how much they produced. As a result they produced and produced. Over time the U.S. reduced the minimum price and farmers had to produce more and more to reap the same revenues. The farmers got poorer and corn got abundant.
What’s the problem with this? Beef raised on corn is different from beef raised on grass: it has more saturated fat, and less Omega-3 fatty acids, than it should. Highfructose corn syrup has been shown to put 50% more weight on rats than sugar. This may well make our soda, and the other foods that contain it, much worse for us. There are many signs that the way we’re
What has this policy done to our food?
processing food, and putting it in places
Corn has become available for purchase
where it doesn’t naturally exist, is having
at prices even lower than the cost to
a detrimental impact on our national
produce it. It’s so cheap we now feed it
well-being. On top of our health, the high
to cattle, instead of raising them on grass.
rate of production is also having a huge
We now sweeten our soft drinks (and
impact on crop diversity and the overall
other food items) with high-fructose corn
ecosystem and health of our planet.
1
1962 The United States passed a law granting plant breeders the rights to patent seeds, thus preventing others from selling the same variety4
1957 high fructose corn syrup is first introduced to the American public
OBESITY RATE
1958
1926
U.S. Congress passes a Food Additives Amendment requiring manufacturers to prove safety of new food additives; bill includes the Delaney Clause that bans approval of any food additive shown to cause cancer in humans or animals3
Concern over health hazards of arsenate levels leads to first pesticide regulation
health and education • 7
1990 1979 Large increase in the number of families now eating microwave meals
Congress passes the Organic Food Production Act, authorizing the U.S. Department of Agriculture to establish a nationwide definition for organic food 2
1971 Earl Butz passes legisltation to create food for everyone
1990 U.S. Congress passes Nutrition Labeling and Education Act requiring standardized listing of ingredients and serving sizes on food products3
1975 “Animal Factories� become the dominant production method of meat
1988 Scientists warn that global warming may affect the future viability of American farming
1994 1994 The first weed and insect resistant biotech crops (soybeans and cotton) are available commercially2
FDA grants the first approval for food produced through biotechnology4
1999 Significant portions of the global food chain are under the control of three corporate clusters
1994 Three packers controlled the slaughter of over 80% of the beef in the US4
2010 S510, the Food Safety Modernization Act of 2010, if passed would take away the public’s right to grow, own, trade, transport, share, feed and eat each and every food that nature makes
health and education • 9
01
HEALTH AND EDUCATION page 11
02
FOOD ETHICS page 29
03
LOSS OF BIODIVERSITY page 49
04
CORPORATE CONTROL page 63
05
THE ENVIRONMENT page 81
health and education • 11
01
HEALTH AND EDUCATION
health and education • 13
UNHEALTHY AMERICA There is a serious lack of knowledge when it comes to what we are eating. Between making the right food choices and what is really healthy, how can one begin to decipher the truth behind the corporate food industry? Well, it takes a serious understanding of how our food is produced, where it comes from and the impact certain foods can have on our overall health.
Where do we even start when there are
luxury to spend a large amount of money
such a large number of problems? How
on organically grown food therefore relying
is the food industry personally effecting
on cheap processed alternatives.
human health and how can we begin to re-envision a solution?
Another problem is that the real costs of food are invisible. We are not paying for
There are a few problems that need to be
the health care costs that are going to
addressed when it comes to food and our
bankrupt our health care system or the
health. First, if the only foods available are
long term effects that are going to result
processed and lack nutritional value then
from unhealthy processed food. These
being able to eat cannot promote health.
costs are completely hidden from us,
If there are fresh vegetables but they are
and the corporations want to keep it that
too expensive to purchase it becomes
way. These costs are adding up at such
difficult to feed yourself well or achieve
an alarming rate and there needs to be
real wellness. This is a huge problem for
a change in policy in order to keep diet
many Americans who do not have the
related health risks to a minimum.
Obesity rates have tripled over the past 10 years
health and education • 15
There is food and there is what I call edible food-like substances. These are things we invented in the last 50 years or so that, you know, smell like food, taste like food, look like food, but they’re very different than the kinds of things people ate 100 years ago. —Michael Pollan
health and education • 17
problem one
FOOD CHOICE VS. AVAILABILITY While some people have access to healthy,
How can consolidation begin to personally effect your food choices:
unprocessed food, there are locations such as Detroit that are considered to be food
01
It’s harder and harder to find healthy, locally
deserts. Food desserts are urban areas
produced foods in communities especially
that do not have any major grocery store
if you live in a low-income area where there
within the city limits. This means those
might not be a supermarket for miles.
people have very few options when they are purchasing food and often times end
02
you’ve heard that farmers are struggling
up buying food at a corner store.
and big food companies have made record
Another problem is that a large amount of the food available at grocery stores is only of one variety. Iceberg lettuce is available
profits this year. 03
You don’t have much choice about the food you eat—maybe the selection of produce is
at almost every store across the country
bad, or you don’t like that everything seems
but provides little nutritional value. On the
to be made with corn products.
other hand, more nutritious varieties such as Red Sail and Red Majestic lettuce are
Prices are rising at the supermarket, but
04
Local farms are going out of business
more expensive and available at a smaller
because small farmers can’t compete with
percentage of stores.
prices set by consolidated buyers.
Both food choice and availability effect
05
Just one company controls the majority of
what people eat. If quality products were
seeds in the U.S., and regularly threatens
available more often people would be
farmers who don’t buy their seeds.
more likely to purchase them causing a decrease in the cost of the product.
06
The food you can afford is bad for you; healthy food is expensive.5
Consolidation When a market is consolidated the largest four companies have control over 40% of the market. This gives them the chance to raise prices to limit open competition.
health and education • 19
$1.19
ICEBERG LETTUCE AVAILABLE AT
98% OF GROCERY STORES
$1.99
RED MAJESTIC LETTUCE AVAILABLE AT
20% OF GROCERY STORES
The nutritional value of Red Majestic is much higher than iceburg with higher values of folate, vitamin K, beta carotene
health and education • 21
problem two
THE REAL COST OF FOOD While the food we are purchasing seems
Many of the other “conventional” crops
inexpensive the real costs of food are
also receive government support from
invisible. We aren’t paying for the health
taxpayers, including milk.
care costs and we aren’t paying for the long term effects that are going to result from unhealthy processed food. We are paying tax dollars for foods that make us sick. The corn syrup we eat is filled with sugar and this sugar is making us obese and that is leading to diabetes. It will be argued that moving animals off feedlots and back onto farms will raise the price of meat, Pollan writes. It probably will—as it should. Paying the real cost of meat, and therefore eating less of it, is a good thing for our health, for the environment, for our dwindling reserves of fresh water and for the welfare of the animals.6
Consumers make food cheap when they pay their taxes. “Conventional” food would be impossible without the farm subsidies—which means that consumers pay at least two times for almost all of the “conventional” foods they buy. They don’t seem so cheap anymore—and that does not include the expenses associated with health issues that occur as the result of eating “conventional” food. Unfortunately, everyone pays the second subsidy bill, even the buyer of organic foods, because the subsidy is a tax imposed on all of us by the Farm Bill. The current
If we start assessing the real cost and
version was just passed in 2008, and most
communicate that message maybe people
of the current bill is business as usual:
would be persuaded to change. For ex-
billions more for the richest farmers
ample, a value meal at McDonald’s may
growing the five most subsidized crops.7
cost $3.59 upon purchase, but when you add in the taxes and health care costs that are skyrocketing because of diet related diseases, that cost could go up to $85.59. Now is that something you really want to be spending your money on? In addition, soy, cotton, corn, rice and wheat are also the most subsidized crops in the U.S. Those five crops receive more than 80% of all the taxpayer subsidies.
147
$
01
Billion spent in weight related medical bills in 2008
02
03
04
health and education • 23
66%
of Americans are overweight, and it is having an immense impact on our health and healthcare system. Breathing Problems
Obstructive sleep apnea is more common in obese people. Obesity is associated with a higher prevalence of asthma, severe bronchitis and respiratory insufficiency.9
Heart Disease
The risk of heart attack, congestive heart failure, sudden cardiac death, angina or chest pain is increased in persons who are overweight or obese. High blood pressure is twice as common in adults who are obese than inthose who are at a healthy weight.9
Gallbladder Disease
The risk of gallstones is about 3 times greater for obese patients than in non-obese people. Indeed, the risk of sympomatic gallstones appears to correlate with a rise in body mass index.9
Type 2 Diabetes
A weight increase of 11-18 pounds raises a person’s risk of developing type 2 diabetes to twice that of individuals who have not gained weight. Over 80 percent of people with diabetes are overweight or obese. This may account for the newly invented word, “diabesity”, which signifies the association between obesity and diabetes.9
Fatty Liver Disease The main cause of non alcoholic fatty liver disease is insulin resistance, a metabolic disorder in which cells become insensitive to the effect of insulin. One of the most common risk factors for insulin resistance is obesity, especially central abdominal obesity. Studies indicate the higher the BMI the worse the liver disease.9
Risk of Arthritis Osteoarthritis is much more prevalent among obese patients, especially patients diagnosed with severe clinical or mobid obesity. Health studies show that obesity is a strong predictor for symptoms of osteoarthritis, especially in the knees.9
health and education • 25
Meatloaf Ingredients:
Beef, water, cream, onions, tomatoes, 2% or less of: soy protein concentrate (with caramel color), modified cornstarch, rolled oats, tomato puree (water, tomato paste), green peppers, beef flavor (maltodextrin, salt, beef extract, rendered beef fat, sesame oil), salt, sour cream flavor (maltodextrin, sour cream solids, cultured buttermilk, natural flavors, citric acid, yeast extract), brown sugar syrup, brown sugar, bleached wheat flour, potassium chloride, sugar, dehydrated onions, egg whites, worcestershire sauce (vinegar, molasses, high fructose corn syrup, salt, anchovies, tamarind, spices, natural flavor, caramel color, onion powder, garlic powder), soybean oil, dehydrated garlic, garlic puree, spices, dehydrated soy sauce (soybeans, salt, wheat), seasoning (tomato paste, natural flavor), seasoning (maltodextrin, flavor, enzyme modified butterfat), caramel color, xanthan gum, carrageenan with dextrose, natural flavors, cultured whey, beef stock, lactic acid, calcium lactate Macaroni:
Blanched macaroni (water, semolina, wheat gluten), water, skim milk, cheddar club cheese (cheddar cheese (cultured milk, salt, enzymes), salt, annatto color), cheddar cheese (cultured milk, salt, enzymes, annatto color), cheese flavor (cheddar, granular, semisoft and blue cheese (cultured milk, salt, enzymes), sodium phosphate, whey, citric acid), modified cornstarch, rice starch, bleached wheat flour, salt, potassium chloride, cheese flavor (cheddar cheese (cultured milk, salt, enzymes), salt, enzymes, cultures, phosphoric acid, xanthan gum), cheese flavor (cheddar cheese (cultured milk, salt, enzymes), water, salt, disodium phosphate, natural flavors), spices, cultured whey, carrageenan, yeast extract, annatto coloring.
problem three
WHY IS EVERY MEAL MICROWAVABLE? Approximately one in three meals today
People I know who are never overweight
are cooked from scratch. We rely heavily
or obese are frugal people. It’s not because
on pre-prepared, convenient and take out
their extreme frugality keeps them from
food that are most often unhealthy. The
eating at fast food places. They know how
statistics for increases in diabetes, heart
to save money and they do all their own
disease and childhood obesity, could take
cooking. This is one of the most important
at least a generation to reverse. The public
steps to changing the way you eat.
is now calling for a complete restructure of the food industry to combat the problem. Tam Fry, of the National Obesity Forum, said: “We have a whole generation of parents relying on prepared foods that
“If you cook from scratch, you’ve got total control. If you make, for example, a lasagna, you can control how much oil, how many vegetables, what meat you’re using, whether the cheese is low fat or not.”
can be put in a microwave or oven with
When you do your own cooking you can
no cooking skills involved.
buy more foods in bulk cheaply, control
We have a situation where many families, both one and two parent, are working so many hours just to survive and feed their family in today’s economy. It’s a function of the way in which we live today, which is an overworked society. The way we live is causing the problem. The only way out of the problem is to call on the food industry and government regulation to have better
your sodium, calorie and fat content. This gives people control of what they are actually putting in their bodies. When we rely so much on microwaving our food, we don’t pay attention to the product that we are really eating. Instead it is the fat or calorie content. When cooking a meal, you have a better understanding of what is really being put into the food.10
standards of the food we are eating.
health and education • 27
solution
RETHINKING OUR MEALS
Deliverable | Cookbook with local and inseason food guide Audience | College Students
As we continue to become more aware of what we are eating, we must also think about how we eat. With the introduction and reliance on products like microwave meals fewer and fewer meals are cooked and enjoyed together. More often we are eating meals on the go,
cookbooks out there, there aren’t many
alone, or popping pre-made meals into the
directed at the college age level. This is a
microwave. We need to reclaim family and
great opportunity to reintroduce a younger
community meals and begin to once again
audience to the food they are putting into
cook for ourselves.
their body.
One problem today is that teens and young
Along with the cookbook would be a
adults are often not taught how to cook. Of
guidebook with locations of where to
course making simple meals usually isn’t a
shop locally in specific cities and towns as
problem, but following a recipe just isn’t as
well as a guide to in-season food. All the
common anymore. A great option to target
information to cook a local, in-season meal
this demographic by createing a unique
would be at their disposal.
cookbook that supplies easy recipes, using local in-season food. While there are many
02
FOOD ETHICS
health and education • 31
Separated from their mothers only a few hours after birth, the calf is chained in a stall so small that he cannot even turn around. Stalls are so tiny that the calf cannot even stretch out his legs to sleep, but must lay hunched on top of them.
THE TRUTH BEHIND MEAT PRODUCTION In the United States roughly 10 billion farm animals are raised and slaughtered each year for food. At most conventional farms, these animals are not treated well. With their focus on productivity and efficiency, “factory farms” generally contain many thousands of farm animals under extremely crowded conditions. This is cost-effectively as possible usually with no regard to humane treatment.
Factory farms animals are often treated
Some of the inhumane treatments include some of the following:
as units of production and are often subject to forced feeding of unnatural
01 Debeaked
with a hot blade across
diets, extremely restrictive confinement,
the sensitive top portion of their beaks
tail docking, “debeaking,” artificial
because tight confinement causes
growth hormones, electric stunning,
chickens to peck each other
and inhumane slaughter. The problem is, farm animals are not protected by
02 Hung
federal law from cruelty on the farm.
moving rail while still conscious; and
This is a situation which relys on us to
in some cases, boiled alive
make a difference. With all of the issues involved in this industry change needs to happen immediately.
upside down by their feet at
the slaughterhouse and attached to a
03
Millions of female pigs spend their pregnancies in small metal crates that restrict movement. Boredom, frustration and stress can cause these sows to develop unnatural behaviors, such as repetitive head bobbing, similar to mentally ill humans.11
livestock production • 33
WOULD YOU RATHER BE ABLE TO ROAM FREE IN A FIELD
health and education • 35
OR STUCK IN A 14 INCH CAGE WITH EIGHT OF YOUR FRIENDS?
health and education • 37
problem one
LIVESTOCK PRODUCTION The livestock industry has played a large role in global warming. The livestock industry is responsible for 18 percent of greenhouse gas emissions, a bigger share than that of transport and accounts for a great deal of carbon dioxide emissions, most of it due to growing pasture size and land for feed crops. It also heavily impacts the world’s water supply accounting for more than 8 percent of human water use worldwide. The farms are the largest source of water pollutants, animal waste, antibiotics, hormones, fertilizers, pesticides, and sediments from eroded pastures. While global figures are unavailable, it is estimated that in the USA livestock and feed crop agriculture are responsible for 37 percent of pesticide use and 50 percent of antibiotic use. The sheer quantity of animals being raised for human consumption also poses a threat of the Earth’s biodiversity. The land area they now occupy was once habitat for wildlife. In 306 of the 825 terrestrial eco-regions identified by the Worldwide Fund for Nature, livestock are identified as “a current threat”, while 23 of Conservation International’s 35 “global hotspots for biodiversity”—characterized by serious levels of habitat loss—are affected by livestock production.12
A stunning instrument used to incapacitate farm animals with a strong electrical shock prior to slaughter.
livestock production • 39
17”
GESTATION CRATES ARE ONLY
WIDE GIVING THE PIG NO ROOM TO MOVE
health and education • 41
problem two
FACTORY FARM CONDITIONS Mass production of meat has resulted
produce bigger thighs and breasts, the parts
in incredible pain and suffering for the
in most demand. This breeding creates birds
animals. Today they are raised on factory
so heavy that their bones cannot support
farms and have been pumped full of
their weight, making it difficult for them to
antibiotics, hormones and chemicals to
even stand. The birds are bred to grow at
encourage high productivity.
an astonishing rate, reaching their market
Animals are not even considered animals at all;they are just food producing machines.
weight of 3 1/2 pounds in seven weeks. Broilers are raised in overcrowded broiler houses instead of cages to prevent the
They are confined to small cages with
bruised flesh which would make their meat
metal bars, ammonia-filled air and often
undesirable. Their beaks and toes are cut
artificial lighting or no lighting at all. They
off and the broiler houses are usually unlit
are subjected to horrible mutilations: beak
to prevent fighting among the birds.
searing, tail docking, ear cutting and even castration. Even the minimum humane
Layer Chickens
standards proposed are thwarted by the
There are about 250 million hens in U.S.
powerful food conglomerates. Corpora-
egg factories supplying 95% of the eggs in
tions have turned family-farming methods
this country. In these facilities the birds
into cost-saving production strategies,
are held in small cages with slanted wire
which endanger public health and treat
floors which cause severe discomfort and
animals cruelly. Also known as confined
foot deformation. Five to eight birds are
animal feeding operations (CAFOs), the
crammed in cages only 14 square inches in
factory farms treat animals like more as
size. Because of the conditions, they become
production units and as a result your get
very aggressive and attack the other birds
poor food quality, and inhumane condi-
in their cage. To help combat this behavior,
tions for the animals.
the birds have their beaks seared off at a young age. The chicks are sorted at birth and
Broiler Chickens
newborn males are separated and suffocated
The broiler chicken industry produces six
in trash bags. The layer hens are subjected
billion chickens a year for slaughter. This
to constant light to encourage greater egg
industry is ruled by 60 companies which
production. At the end of their laying cycle
have created an oligopoly. The chickens are
they are either slaughtered or forced to
selectively bred and genetically altered to
molt by water and food deprivation, which
shocks them into another cycle. Many birds
to the consumer. Veal calves spend each day
become depleted of minerals and either die
confined alone with no companionship and
from fatigue or can no longer produce eggs
are deprived of light for a large portion of
and are sent to the slaughterhouse.
their four-month lives.
Pigs
Dairy Cows
It is estimated that 90% of all pigs raised
Dairy cows are bred today for high milk
for food are confined at some point in their
production. For cows who are injected with
lives. Pigs are highly social, affectionate
Bovine Growth Hormone, their already
and intelligent creatures, and suffer both
high rate of milk production is doubled.
physically and emotionally when they
Half of the cows in the national dairy herd
are confined in narrow cages where they
are raised in intensive confinement, where
can’t even turn around. Many pigs become
they suffer emotionally from being socially
crazy with boredom and develop nervous
deprived and being prohibited from natural
ticks; while others are driven to fighting.
behavior. They produce milk for about ten
Pigs are born and raised inside buildings
months after giving birth so they are impreg-
that have automated water, feed and waste
nated continuously to keep up the milk flow.
removal. They don’t see daylight until they
When cows can no longer produce adequate
are shipped for slaughter. Dust, dirt and
amounts of milk they are sent to slaughter.
toxic gases from the pigs’ waste create an
The cows are kept in a holding facility where
unsanitary environment that contributes to
they are fed, watered and have their waste
a number of diseases and illnesses, including
removed mechanically and are allowed out
pneumonia, cholera and dysentery.
only twice a day to be milked by machines.13
Veal Calves The veal industry is notorious for the cruel confinement of calves. Calves are kept in small crates which prevent movement inhibit muscle growth so their flesh will be tender. They are also fed a diet deficient of iron to keep their flesh pale and appealing
livestock production • 43
Millions of piglets are killed inhumanely every year in by PACing—Pounding Against Concrete. Many survive the practice but are thrown into the garbage bins regardless. There they suffer for upwards of 7 days as the rendering trucks come to pick them up only once a week. Still want some bacon?
95%
of factory raised animals are subject to deplorable conditions such as overcrowding, hunger, thirst, and sometimes-fatal weather extremes.
Some of the “ingredients” commonly used in animal factory feed include: 01 Drugs,
chemicals and antibiotics (an estimated
13.5 million pounds each year) 02
Excessive grains are fed to most animals who are designed to eat grass
03
Animal byproducts, such as feathers, blood, intestines, euthanized cats, and road kill
04
Meat from their own species (this practice has been linked to the spread of mad cow disease)
05
Plastic pellets are fed to animals as roughage because the factory diet doesn’t contain fiber14
livestock production • 45
problem three
HORMONES AND ANTIBIOTICS Modern industrial farms are ideal breeding
use on factory farms and would restrict the
grounds for germs and disease. The animals
use of other antibiotics. This is a response
live in close confinement, often standing
to the fact that modern industrial livestock
or laying in their own feces, and under
operations threaten to increase the preva-
constant stress. Industrial livestock op-
lence of antibiotic-resistant bacteria. The
erations produce an enormous amount of
National Academy of Sciences calculates
concentrated animal waste—over one bil-
that increased health care costs associated
lion tons annually—that is often laden with
with antibiotic-resistant bacteria exceed
antibiotics, as well as antibiotic-resistant
$4 billion each year in the United States
bacteria from the animals’ intestines. It is
alone—a figure that reflects the price of
estimated that as much as 80 to 90 percent
pharmaceuticals and longer hospital stays,
of all antibiotics given to animals are not
but does not account for lost workdays, lost
fully digested and eventually pass through
productivity or human suffering.15
the body and enter the environment, where they can encounter new bacteria and create additional resistant strains. With huge quantities of manure routinely sprayed onto fields surrounding CAFOs, antibiotic resistant bacteria can leech into surface and ground water, contaminating drinking wells and endangering the health of people living close to large livestock facilities. Human impact Antibiotic-resistant bacteria is a growing public health crisis because infections from resistant bacteria are increasingly difficult and expensive to treat. As of this writing, the U.S. Congress was considering legislation, opposed by industrial farm lobbyists, which would ban seven classes of antibiotics from
70% of antibiotics administered in the US go to our meat animals. Of that 70% given to livestock and poultry, 90% are dosages known as “non-therapeutic� meaning they are administered defensively to prevent illness or disease, and to improve growth 15
livestock production • 47
solution
WHERE DOES YOUR MEAT COME FROM?
Deliverable | Poster Awareness Campaign Audience | General Public
Where does your food come from? What have these products gone through before getting to your plate? That chicken breast came from a living, breathing chicken. Where did this chicken live and what kind of life did it have? Better yet, why does this matter? It is extremely important to bring about
poster series to encourage people to think
awareness on this topic. Animals are being
about their food choices as well as how
treated like a product rather than a living
easy it can be to choose meat that has been
breathing creature. There have been docu-
humanely treated is an easy way to quickly
mentaries such as Food Inc. that have shed
communicate that message. Along with
some light on this topic, but still nothing
the posters, it is important to create a
is drastically changing. Even WWF has
website that holds relevant content about
created campaigns to stop the unethical
what companies have good ethics and
treatment of animals. Yet people are still
where they are located. If it is easy for
ignoring the topic.
people to access and understand how
Through graphic design, there needs to be a drastically different campaign that will communicate to people the importance of knowing where their meat comes from. A
simple it is to purchase local and ethical meat, they will be more likely to change.
livestock production • 49
03
LOSS OF BIODIVERSITY
health and education • 51
LOSING CROP SPECIES Just nine crops now account for over three-quarters of the plants consumed by humans. And not only have we experienced a massive reduction in the food crops we can choose, but also a shocking loss in varieties within crops. According to a study by the Rural Advancement Foundation International, 75 types of vegetables, or 97% of the varieties available in 1900, are extinct.
Even a quick glance down supermarket
widely known. Traditional farming has
shelves would seem to show that the
been replaced with standardized production
American consumer has an abundance
because this allowed for control over any
of choices when it comes to food products.
problem that could arise. This production
In reality, however, this is an illusion of
has destroyed critical diversity and they
choice rather than a real opportunity to
also rely heavily on chemicals and increased
experience food diversity.
amounts of energy. Genetically modified
While it seems that we have a variety to choose from, the reality is that almost all processed food products are made from the same few raw food materials—corn, wheat, rice and potatoes. With the introduction of mechanized farming, the distribution of hybrid seeds and their accompanying reliance on fertilizers, pesticides and herbicides became more
seeds were created to respond to certain chemicals which increased their yield. This has resulted in a loss in crop diversity. Now most of the corn grown in America is one of six types.
Mechanized crop production at a large farm in Iowa
health and education • 53
problem one
THE ROLE OF BIOTECHNOLOGY In an attempt to convince consumers to
Genetic engineering (GE) could be a
accept food biotechnology, the industry
major contributor to starvation as well.
has relentlessly pushed the idea that
Corporations currently have patents on GE
biotechnology is the solution to world
“terminator” technology. These seeds are
hunger. This claim however relies on two
genetically engineered by biotech compa-
false claims; people are hungry because
nies to produce a sterile seed after a single
there is not enough food produced in the
growing season, insuring that farmers can’t
world and genetic engineering increases
save their seed and instead are forced to
food productivity. The reality is the world
buy from corporations every season. More
produces more than enough food but the
than half of the worlds farmers rely on
way it is being produced is not working.
saved seeds for their harvest.
The seeds—usually soybean, cotton or
One major problem now is that GE seeds
canola— allow farmers to apply herbicide
have cross pollinated with other seeds
in ever greater amounts without killing the
worldwide. The GE seeds were supposed
crops. Monsanto and other companies also
to be confined so this would not happen,
produce “Bt” seeds—usually corn, potatoes
but seeds are being blown off of trucks
and cotton—that are engineered so that
onto organic farms and contaminating
each plant produces its own insecticide.
the crops. In addition, once the patented
A two-year study by University of Nebraska researchers showed that growing herbicide-resistant soybeans actually resulted in lower productivity than that achieved
gene cross pollinates on a farm, the patent owner now has rights to the crop on that farm. This has resulted in many court cases as to who owns the farm crops.16
with conventional soybeans. These results confirmed the findings of Dr. Charles Benbrook, the former director of the Board on Agriculture at the National Academy of Sciences. His work looked at more than 8,200 field trials and showed that Roundup Ready seed produced fewer bushels of soybeans than similar natural varieties.
loss of biodiversity • 55
loss of biodiversity • 57
86.2% OF APPLE VARIETIES LOST FROM 1903-198316
We have lost so many varieties of fruit because agricultural corporations are only interested in crops with high yield and uniformity.
loss of biodiversity • 59
problem two
LACK OF GOVERNMENT REGULATION Despite decades of experimentation with
There needs to be focus on one particular,
different strategies, effective environmental
and pressing, environmental problem:
regulation, has continued to fail. In the
biodiversity conservation. However, the
1990s, there was a critical re-examination
problems it confronts and the dilemmas
of our regulatory strategies and on the
it faces are substantially similar to those
role of alternative policy options such as
which many other nations must address.
self-regulation, information strategies and communicative education. While there is much value in some of these approaches, there remains a tendency among policy makers to treat the various policy instruments as alternatives to one another rather than as complementary options. As a result, they often embrace one of these approaches without regard to the virtue of others.
Researchers showed that growing herbicide-resistant soybeans actually resulted in lower productivity than that achieved with conventional soybeans
Accordingly, there is good reason to believe that the lessons we draw, the policy design criteria we identify, and the solutions we suggest, will have a broader resonance and applicability to other developed nations seeking to conserve biodiversity, including the United States.17
loss of biodiversity • 61
solution
UNDERSTANDING BIODIVERSITY
Deliverable | Infographic Poster Series Audience | General Public
Where does your food come from? What have these products gone through before getting to your plate? That chicken breast came from a living, breathing chicken. Where did this chicken live and what kind of life did it have? Better yet, why does this matter? It is extremely important to bring about
poster series to encourage people to think
awareness on this topic. Animals are being
about their food choices as well as how
treated like a product rather than a living
easy it can be to choose meat that has been
breathing creature. There have been docu-
humanely treated is an easy way to quickly
mentaries such as Food Inc. that have shed
communicate that message. Along with
some light on this topic, but still nothing
the posters, it is important to create a
is drastically changing. Even WWF has
website that holds relevant content about
created campaigns to stop the unethical
what companies have good ethics and
treatment of animals. Yet people are still
where they are located. If it is easy for
ignoring the topic.
people to access and understand how
Through graphic design, there needs to be a drastically different campaign that will communicate to people the importance of knowing where their meat comes from. A
simple it is to purchase local and ethical meat, they will be more likely to change.
loss of biodiversity • 63
04
CORPORATE CONTROL
health and education • 65
LOSS OF OUR FOOD RIGHTS While we continue to stuff ourselves with processed food, the corporations continue to make an overwhelming profit at the cost of our health.
Until the 1970’s, there was much less of a
While we do have the choice of what we
monopoly over the food industry. Today
eat, corporations try to keep health studies
there are only about six corporations that
on their food under the radar. In order for
own close to 90% of the food industry.
them to continue to profit they need to
On top of their control, they also get the
keep producing the same unhealthy food
majority of government subsidies. This
created from the same few ingredients. If
creates enourmous control over what we
consumers begin to ask questions, and stop
are able to eat.
purchasing certain products, corporations
Small farms, who have good practices, do not recieve government subsidies mostly because they do not produce high yields of corn and soy. This drives their prices up without support from the government, whereas large corporations who have huge profits from an overabundance of certain crops are showered with subsidies to keep producing the same dangerous food.
will begin to lose much of their profit.
According to the FDA, farmers feed their cattle anywhere from 1 million to 2 million tons of chicken feces each year. This cross-species crapas-food practice worries critics who are concerned it may lead to increased risk of mad cow disease contaminating beef products. So they want to ban the practice and disallow the feeding of chicken litter to cows.
corporate control • 67
problem one
LACK OF GOVERNMENT REGULATION There are many problems with how the
corporations care more about money than
government regulates our food. A major
human health, often times companies
concern are the amount of false claims food
know about the contaminated products but
companies promise on their packaging.
choose to continue selling them.
Many processed food claims to help to lower cholesterol, increase brain function and even help with digestion. The problem with these claims is that it gives people a false sense of security which discourages them from taking other more effective measures, like exercising and eating healthy. Most of the products fail to deliver on the claim and when asked for proof, many can’t provide evidence. Another issue is that the government does not have the power to take contaminated meat off of the shelves at the grocery store, instead it is up to the corporations to pull product from the shelf. Since most of the
Last, the lack of FDA regulation on food safety is unacceptable. Corporations are allowed to put “free range” on eggs and chicken if the animal has an opportunity to go outside. This means that the may never actually go outside but there is an outside area. If the claim is made on the packaging consumers should be able to trust if. It’s things like this that the FDA really needs to step in and mandate.
health and education • 69
53%
30%
CONTAMINATED WITH STAPHYLOCOCCUS AUREUS
CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS5
6%
CONTAMINATED WITH SALMONELLA
11%
CONTAMINATED WITH LISTERIA MONOCYTOGENES
problem two
MEAT CONTAMINATION 01
Chicken Feces According to the FDA, farmers feed their cattle anywhere from 1 million to 2 million tons of chicken feces each year. This cross-species crap-as-food practice worries critics who are concerned it may lead to increased risk of mad cow disease contaminating beef products. So they want to ban the practice and disallow the feeding of chicken litter to cows.9
02
Corn Though “corn finishing” produces bigger, fatter cows in less time, corn is not a natural diet for a cow. In 1998, a Cornell University study revealed that cows fed on a natural grass diet had at least 80% less E. coli than grain fed cows.
03
Other cows In the real world cows are vegetarians. They don’t eat other cows, or chickens, or poop from any creature. Through the magic of horrific factory food production practices in the USA, dead cows are fed to chickens, and chicken poop is fed to cows. Rather than trying to protect the integrity of their cows, the U.S. beef industry chooses to pretend that there’s nothing wrong with practice of feeding corpses to chickens, and feces to cows. Also, the USDA has banned farmers from testing
corporate control • 71
MONSANTO SHOULD NOT HAVE TO DEAL WITH THE SAFETY OF BIOTECH FOOD, OUR INTEREST IS IN SELLING AS MUCH OF IT AS POSSIBLE. ASSURING ITS SAFETY IS THE FDA’S JOB. —PHIL ANGELL, MONSANTO
problem three
CONTROL OF THE SEED The unknown is a huge factor. We are kind
antitrust investigators, who under the
of recreating nature and we have no idea
Obama administration have looked more
what the outcome is going to be. We keep
skeptically at the actions of dominant
creating quick fixes for everything rather
firms. During the Bush administration, the
then trying to come up with a sustain-
Justice Department did not file a single
able solution with the things we already
case under antimonopoly laws regulating
have. For plants designed in a lab a little
a dominant firm. But that stretch seems
more than a decade ago, they’ve come a
unlikely to continue.
long way: Today, the majority of the nation’s two primary crops grow from seeds genetically altered according to Monsanto company patents. Ninety-three percent of soybeans. Eighty percent of corn. The seeds represent “probably the most revolutionary event in grain crops over the last 30 years,” said Geno Lowe, a Salisbury, Md., soybean farmer.
“We must change course,” Christine Varney, the Obama administration’s chief antitrust enforcer, said at the time. Of all the new scrutiny by Justice, the Monsanto investigation might have the highest stakes, dealing as it does with the food supply and one of the nation’s largest agricultural firms. It could also force the Obama administration, already under fire
But for farmers such as Lowe, prices of the
for the government’s expanded role in the
Monsanto-patented seeds have steadily in-
economy, to explain how it distinguishes
creased, roughly doubling during the past
between normal rough-and-tumble com-
decade, to $50 for a 50-pound bag of soy-
petition and abusive monopolistic business
bean seed. The revolution, and Monsanto’s
practices.
dominant role in the nation’s agriculture, has not unfolded without complaint. Farmers have complained about the price increases, and competitors say that the company has ruthlessly stifled competition. Now Monsanto, much like IBM and Google, has drawn scrutiny from the U.S.
Monsanto says it has done nothing wrong. “Farmers choose these products because of the value they deliver on farm,” Monsanto said in a statement. “Given the phenomenally broad adoption of these technologies by farmers, such questions are normal and to be expected.”
corporate control • 73
Mechanized food production at a large corporate farm
Naturally growing food at a small organic farm
health and education • 75
problem four
GENETICALLY MODIFIED FOOD Genetically Modified food is a relatively
The introduction of GE seeds could have
new practice. Almost every country around
dire consequences, or not, the problem is
the world, except for the U.S. has mandated
that nobody fully understands what could
that food be labeled GE if it has been ge-
potentially happen. By creating these
netically modified. Almost 70% of what is in
new organisms, we are introducing a new
the grocery store today has been genetically
variety into the world without studying the
modified in some way.
future potential.
So what is the problem with this? Nobody
While we have survived for thousands
knows what impact this will have in any
of years on diverse crops, we now have
sense. There have not been enough studies
created a single variety that is meant to pro-
done to show conclusive evidence of no
duce an abundance of food. This food often
health impact. This concerns many people.
has a gene inserted to make it resistent to
If we do not know the outcome of manipu-
pesticides while maintaining its perfect ap-
lating our food, then why should we do it
pearance. So instead of losing any crop, they
at all? Another problem is the impact on
are now having to use more and more fertil-
the environment. This is already started to
izers. One problem that has stemmed from
show. GE seeds have been found in remote
this is that bugs are now becoming resistent
parts of the world where they have cross
to some of the fertilizers. This means that
pollinated with other plants. The GE crops
more and more are being used ending up in
were meant to be completely segragated
a never ending cycle of pesticide use.
to ensure this would not happen, but obviously that is not the case.
corporate control • 77
70%
of food in America is genetically modified. Unfortunately it is not required to label such food.
health and education • 79
solution
INFORMATIVE PACKAGING DESIGN
Deliverable | Miles traveled packaging and receipt Audience | General Public
Currently, there is little regulation on packaging to inform the consumer about where there food comes from and how that food was produced. While many countries have created
from, distance traveled included, and how
policies to inform the consumer about
that food was created—whether it was
food products, America still lacks the
genetically modified. Most other countries
regulation to control this. Consumers are
are already requiring most of this informa-
not informed as to whether or not their
tion to be present on packaging, but for
food has been genetically modified and the
some reason America has fallen short.
list of ingredients is often so difficult to understand that people have given up.
With this information clearly displayed on the product, consumers would quickly
By instituting a policy which requires cor-
be able to make more informed decision
porations to list more information about
as to whether or not they want to support
the product , consumers would have a bet-
certain agricultural practices. It is also a
ter understanding of their food and would
quick read as to what foods are currently
possibly make a more informed decisions
out of season and are required to be
about what they decide to purchase. The
shipped in from far distances to get to
new packaging design would require
your dinner plate.
companies to list where the product came
corporate control • 81
05
THE ENVIRONMENT
health and education • 83
Global agriculture uses 70% of the worlds water and threatens the oceans with agrochemicals and the atmosphere with greenhouse gases from livestock production.
THE DEVASTATING IMPACT The United Nations estimates that farm animals world-wide generate 18% of the worlds greenhouse gas emissions. Couple that with emissions from transportation, refrigeration, the clearing land for crops, pastures and livestock and one can see the environmental impact is much greater than corporations want people to believe.
Corporate farming, at times known as
sity of the food being produced, and
agribusiness, has had a profound effect on
if one of these great agribusinesses
not only the way we eat as human beings,
should stop functioning, a great deal of
but on the very concept as to how we look
the food chain could be threatened.
at the food. When we use the word farm, we like to think of the classic painting of mom & pop in front of the red barn with a pitchfork and happy little cows.
Environmentally, of course, when things are streamlined for profit, there is often a great cost. Because larger machines are needed to harvest
Nothing of course, could be further from
and process food, the effects of these
the truth. Today’s agribusiness is one,
machines billow diesel byproducts
smooth, streamlined process, designed for
into the air. They are expensive to
getting maximum profit from minimal ef-
purchase and maintain, especially as
fort. It doesn’t stop at the production, but
technology becomes more and more
in fact moves onto the distribution aspect
integrated to them. Meat production,
of food as it gets to our table. The problem
desertification, industrial farming, soil
with this concept of course is that by
degradation, forrest loss, food process-
reducing the actual number of companies
ing, food packaging, transportation
that produce our food, it limits the diver-
and waste account for a third of all green house gas emissions.
the environment • 85
Over 98% of sprayed insecticides and 95% of herbicides reach a destination other than their target species, including non-target species, air, water, bottom sediments, and food. Pesticides contaminate land and water when they escape.
2
health and education • 87
problem one
CORPORATE WASTE There is an extremely large amount of
wastes in to surface water and leaching
chemicals used by corporations in order to
from saturated soils become an issue in
mass produce crops. Chemical fertilizers,
industrial livestock production systems.
which are a key component of industrial agriculture, pose a risk to soil and water 18
quality . Not only is this waste harmful just by being used, it is also not often disposed of properly. Many times chemicals leak into drinking water creating toxic problems.
Transportation of food also has a negative impact on the environment. While it is difficult to generalize, transport beyond 15 kilometres is often uneconomical. In addition, fertilizers, often a cheaper more available and more practical source of
Pig and poultry industries produce 6.9
nutrients, further reduce the demand for
million tons of nitrogen per year, equivalent
nutrients from manure, turning the latter
to 7 percent of the total inorganic nitrogen
into “waste� 18.
fertilizer production in the world. In areas of animal concentrations, excess nitrogen and leaches or runs off into drainage and groundwater, damaging aquatic and wetland ecosystems, and polluting water supplies for human consumption. Proper drainage of manure and other animal
the environment • 89
problem two
INDUSTRIAL FARMING We have relied on our environment and natural resources for thousands of years without problems. Why is it now that we are destroying the environment in order to mass produce food? Industrial farming uses a massive amount of water, energy and chemicals with little regard for the environment. A number of irrigation systems used to create our food have been pumping water out of reservoirs. Also, chemicals are being used at high rates and they are seeping into our drinking water. All of these problems are creating extremely unhealthy drinking water for the public. There are also many concerns with the livestock industry. The creation and disposal of such enormous quantities of waste has a devastating effect on the air, water and soil surrounding factory farms. Unlike human waste, livestock manure is not processed for sanitation. On factory farms it is commonly mixed with water and held in pits (called “lagoons�), and then spread or sprayed on cropland. But the system often suffers from an excess of manure: the lagoons can leak or spill, for instance, or the manure is over-applied to fields, which can cause it to run off into surface waters19.
the environment • 91
solution
CHOOSING THE RIGHT FOOD
Deliverable | Sustainable Guidebook Audience | Urban Consumers
Processed food and corporate farming is having an enormous impact on our environment and it is sometimes unclear how much our food choices are contributing to the problem. A guidebook directed towards families
Making smart choices can be hard, but I
who purchase a large amount of food
am hoping that this guidebook will allevi-
would inform families how to shop in sea-
ate some of the complications. Included
son and locally. This would help decrease
in the guide are restaurants that are sus-
the overall environmental impact of our
tainable, local markets and farms, CSA’s
food choices.
as well as simple recipes separated by
Currently most people have a little understanding of the food industry and it’s impact on the environment. However, creating a detailed guidebook on affordable ways to make smart purchases, it will create a simple step by step guide to show consumers how easy it is to switch.
season. By separating them this will show the consumer that only certain products should be purchased during certain times of the year.
the environment • 93
THE FUTURE OF THE FOOD INDUSTRY While many problems exist in the food industry, there is still hope for positive change to occur. Policies are slowly being put into place to protect small scale farms and consumers.
There have been slow changes occurring
Hopefully better food policy will pass soon
recently because of the realization of all
where proper labeling will be mandatory.
the problems in the food industry. People
This means that for now, it is really up to
are paying more attention to their food
the consumer to understand where their
and where it is coming from. Many are
food comes from and what is in it. With a
taking steps to shop at farmers markets
continued push from many consumers and
and local stores rather than buying from
better government stipulation, the horrors
large corporate food companies.
of what is currently happening the food
Policies are also coming into play and will hopefully be much more supportive of the
industry will begin to reshape in order to fit a healthy lifestyle.
small farms as the green revolution has
It is easy to start with small changes like
taken over the country. While this move-
shopping local and eating in-season food.
ment is headed in the right direction, there
These are the small steps that are going to
are also corporations jumping on the band
take us from a corporate run food system
wagon without proper care for the food
to a more sustainable food future. With
they are putting on the shelves. They are
the problems listed throughout this book,
still finding loopholes to label food that
making a small change can really help to
could mislead the consumer.
push for a better and local food industry.
the environment • 95
SOURCES 1 Unknown.“Why the Organic Movement Talks About Butz.” Organaholic! Organic Food Blog. Nov 2010. organaholic.com/2010/11/21/earl-butz 2 Unknown. “A History of American Agriculture.” Nov 2010. Growing A Nation. www.agclassroom.org/gan/timeline/gov.htm 3 Unknown. Nov 2010. library.duke.edu/digitalcollections. 4 Krebs, Al. “Control of the World’s Food Supply.” Nov 2010. www.converge.org.nz/pirm/ctrlfood.htm 5 Richardson, Jill. “Sick of Corporate Control Over Your Food. Dec 2009. Common Dreams. www.commondreams.org/view/2009/12/28-2 6 Pollan Michael. “Farmer in Chief” Oct 2008. Michael Pollan. michaelpollan.com/articles-archive/farmer-in-chief/ 7 Allen Will. “The Real Cost of Cheap Food.” June 2008. www.alternet.org/environment/86986/ 8 Hellmich, Ninci. “Rising Obesity Will Cost U.S. Health Care $344 Billion a Year.” Nov 2009. abcnews.go.com/Politics 9 Collins, Anne. “Health Risks of Obesity.” www.annecollins.com 10 Unknown. “Ready in minutes … but micro meals are obesity timebomb.” July 2010. www.heraldscotland.com/news/health 11 Noyes, Katherine. “Help Factory Farm Animals.” charityguide.org/volunteer/fewhours/factory-farm-animals.htm 12 Unknown. “Livestock impacts on the environment.” 2006 www.fao.org/ag/magazine/0612sp1.htm 13 Unknown. “Factory Farming Facts”. www.idausa.org/facts/factory farmfacts.html 14 Adams, Mike. “Factory animal farms.” Oct 2007. www.naturalnews.com 15 Unknown. “Antibiotics.” 2009. www.sustainabletable.org/issues/antibiotics 16 Kimbrell, Andrew. “Fatal Harvest.” Island Press. ©2002. 17 Gunningham, Neil. Redesigning Environmental Regulation.” 2010. www.elaw.org/node/2682 All photographs used in this book are from flickr.com under the creative commons liscense, “Fatal Harvest” ©2002 and “Charlie Harper, an illlustrated life.”
Copyright Š Andrea Falke 2010 Personal project without rights for multiple publication Presented for The Academy of Art University 79 New Montgomery Street, San Francisco, CA Phil Hamlett and Hunter Wimmer Printed on acid-free Red River 50 lb Printed using Epson 3800 Ink Jet Printer Typefaces used Chronicle, Glypha, Din Photography from Flickr, Fatal Harvest and Charley Harper Andrea Falke | 814.880.0641 | andreafalke@gmail.com
the environment • 99