The 20th Century Green Revolution PDF

The 20thCentury Green Revolution, Ultra-Processing, Health and Hospitality Week 6 Note. Global Crop Diversity Trust. The Svalbard Global Seed Vault. 2009 Note. Gruban. Algerian Desert. Wikimedia. Note. The Gleaners. Jean-François Millet. Musée d’Ors...

The 20thCentury Green Revolution, Ultra-Processing, Health and Hospitality Week 6 Note. Global Crop Diversity Trust. The Svalbard Global Seed Vault. 2009 Note. Gruban. Algerian Desert. Wikimedia. Note. The Gleaners. Jean-François Millet. Musée d’Orsay, Paris. 1857  The 2nd Millenium – the Gifts of Agriculture HIGHLY ORGANIZED SOCIAL WEALTH ACCUMULATION TOOLS AND THE SPECIALIZED SKILLS, DEFENSE AS A RESULT OF HEALTH – STABLE SUPPLY ORDER ENHANCED ABILITY TO ECONOMIC PRIVATE OWNERSHIP OF CALORIES AND GREATER REPRODUCE WORK SPECIALIZATION KNOWLEDGE OF MEDICINE  Environmental degradation, loss of topsoil, deforestation The 2nd Climate change High use of chemicals and fossil fuels Millenium – Capital intensity the Curse of Nutrient loss Metabolic disorders Agriculture? Systemic distribution inequalities Industry concentration Farming is Progress  How and why did we transition to farming? The “First” Agricultural Revolution Farming: A Cascade of Benefits Food surpluses Population Wealth Better shelters - granaries increase accumulation Societal Specialization Development Trade structures/laws of labour of new skills The Costs of Farming Workload Meteorological Disease increases risk Nutritional Deep class and Pests imbalances sex divisions “ Forced to choose between limiting population or trying to increase food production, we chose the latter and ended up with starvation, warfare, and tyranny.” Jarrod Diamond Modern Farming The Second Agricultural Revolution  The Green Revolution The Third Agricultural Revolution Note. Gene Alexander. U.S. Department of Agriculture. Flickr The Costs of Modern Farming? People Planet Profit ? How farming and climate go hand in hand  How Farming and Climate Change Go Hand in Hand Note. HBS Digital Initiative Note. Wikipedia, 2000 Farming and Capitalism Note. USAID/Power Africa/Sameer Halai Mostly benefits. Some painful costs… Note. Melkisethian, S. 2013 March Against Monsanto, Flickr  How we went from farming to ultra processing NICOLAS APPERT (1749-1841) Wikimedia Wars Note. Win The Next War Now, 1918. National Note. Carter. 1917-1919. National Agricultural Library Agricultural Library Definition of “Processed Foods” Food Processing is the transformation of agricultural Primary processing: makes food edible products into food, OR from one food form into another. Secondary processing: turns the ingredients into familiar foods (ex.: bread) Tertiary processing: is what most people think of as “processed foods”, being calorie-dense, but poor in nutrition and generally unhealthful in respect to dietary needs of humans Note. Reckmann T., ccnull  A Brief History of “Processed Foods” 1.8 M yrs: Roasted Meat 2400 BC: Pickles 1000: Salt cod 30 000 yrs: Bread 2000 BC Noodles 1500: Peanut butter 7000 BC: Beer 1900 BC: Chocolate 1550: Coffee 6700 BC: Tortillas 1000 BC: Jiang 1767: Carbonated water 5400 BC: Wine 500BC Sugar 1894” Corn flakes 5000 BC: Cheese 40 AD: Mustard 1908: MSG 4500 BC: Olive oil 700 AD: Kimchi 1926: Spam 3000 BC: Palm oil 965 AD: Tofu 1950: Chicken nuggets Note. Kim, E. Processed Food: A 2-Million-Year History. Scientific American. 2013 A Brief History of “Processed Foods” Trans fats invented in the 1890s, enter the food supply in the 1910s 1920s: ready-to-cook foods were becoming more available. WWI: new methods of food processing, including canned and frozen foods. Processed food ads promise to save time for housewives. Gas stoves, electric refrigerators and other kitchen tools and appliances were in more and more homes, so more types of food could be purchased and stored. 1930s, Great Depression. Families get by with less to stretch meals - reducing protein and adding more vegetables and beans. Colonel Harland Sanders invents his secret formula A Brief History of “Processed Foods” 1940s: WW2 – rationing to feed soldiers, “convenience foods”, the result of military research are introduced (dehydrated, instant, mixes, etc) Increase in crop yield, chemical fertilization decreases the micronutrients of plants. Subsidies for corn and soy creates incentive for food industry to use high fructose corn syrup, hydrogenated oils, modified corn starches, etc. Guidelines for added vitamins and minerals in bread, milk, cereal to offset nutrient deficiencies A Brief History of “Processed Foods” 1950s: fast food restaurants are the rage Processed foods mass distributed thanks to new network of highways Television ads make processed food sales skyrocket in America A Brief History of “Processed Foods” 1960s: radical change and experimentation Julia Child Ethnic foods, vegetarianism, outdoor cooking Aluminium cans, irradiation, soft drinks 1970s: economic challenges lead to simplification of foods Risks of additives are coming to light (red dye #2) HFCS increasingly prevalent Surge of “Lite” products A Brief History of “Processed Foods” 1980s: artificial sweetener aspartame was approved by the FDA. first genetically engineered crop plant was developed (a tomato) Perverse incentives lead to corporate driven nutritional guidelines (ketchup = a vegetable) 1990s: Progress in food labeling with standard nutrition info’ Vast array of artificial sweeteners emerge Nostalgia for “real foods” cause new food trends Designer foods The “Bliss Point” The Bliss Point  Prevalence† of Self- Reported Obesity Among U.S. Adults by State and Territory, BRFSS, 2020 Health Recap: What was the problem again? Climate change Land Management Health Distribution inequalities Solutions? Food sovereignty Food Sovereignty Crop diversification Seed preservation and rehabilitation Reconnecting consumers to their food system (next week) Shortening the supply chain Reducing regional vulnerabilities What else? Next Week How trends are defining the future of our food system Presentations