Posts Tagged: Food
UC ANR ofrece talleres virtuales sobre el desperdicio de alimentos y nutrición
Cómo reducir el desperdicio de alimentos y mejorar el nivel nutritivo en el sistema penitenciario de California, son los temas de una serie de talleres virtuales gratuitos presentados por la División de Agricultura y Recursos Naturales de la Universidad de California.
La serie de talleres virtuales UC ANR Sustainable Food Systems Emerging Issues (Problemas Emergentes de los Sistemas Alimentarios Sustentables de UC ANR) iniciará con el tema sobre el desperdicio de alimentos el 22 de febrero.
“El panel de la iniciativa estratégica Sistemas Alimentarios Sustentables tiene como objetivo las soluciones innovadoras para problemas emergentes dentro del sistema alimentario desde el campo a la mesa”, indicó Danielle Lee, directora de comunicaciones y participación en la investigación del Instituto de Políticas Alimentarias de UC.
“Más de un tercio de toda la comida disponible en Estados Unidos no se consume porque se pierde o desperdicia – sumando hasta 160 mil millones de dólares – lo cual tiene un impacto negativo en la seguridad alimentaria y el clima”, manifestó la experta. “Los hogares podrían ahorrar más de 370 dólares por persona anualmente si redujeran o previnieran el desperdicio de alimentos. Además, cuando los alimentos no se consumen terminan en el vertedero produciendo gases de efecto invernadero y los vertederos son ahora los terceros más grandes productores de gas metano en Estados Unidos”.
“La adopción en California de la iniciativa de ley SB 1383 tiene como objetivo resolver estos problemas”, dijo Lee. “Conocerán a expertos que están implementando programas para educar al consumidor y sobre reciclado de desperdicios orgánicos que se ajustan a la SB 1383”.
El segundo taller virtual de noventa minutos está programado para el 29 de febrero y se enfocará en alimentos nutritivos para los reclusos de los centros penitenciarios.
“Elegimos a las personas encarceladas como población para nuestro caso de estudio por dos razones – el Departamento Penitenciario y de Rehabilitación de California es el mayor comprador público de alimentos en el estado y los estudios muestran que un 63 por ciento de las personas encarceladas rara vez o nunca comen verduras frescas y un 55 por ciento rara vez o nunca comen frutas frescas”.
California cuenta con dos políticas que apoyan la procuración institucional de frutas y verduras frescas – AB 822 y AB 778.
“El programa Harvest of the Month (La cosecha del mes) es una solución innovadora para implementar estas políticas, al mismo tiempo que apoyan una seguridad nutricional mejorada para personas encarceladas”, señaló Lee. “Los programas de huertos en las prisiones no solo ofrecen beneficios terapéuticos a los reclusos, si no también reducen las tasas de reincidencia y sirven como una oportunidad para el desarrollo de la fuerza laboral para preparar mejor a los reclusos para el regreso a sus comunidades tras el encarcelamiento”.
Parte 1 – Soluciones de cosecha: un trío de perspectivas para abordar el desperdicio de alimentos del campo a la mesa
Jueves 22 de febrero de 10-11:30 a.m. PT
Para minimizar el desperdicio de alimentos, tres expertos exploran los factores que influyen en la pérdida y desperdicio de alimentos, profundizan en técnicas de reciclado innovadoras y exploran iniciativas a nivel estatal dirigidas al desperdicio de alimentos en el hogar. Expertos en el manejo de la post cosecha, reciclaje de residuos alimentarios y educación comunitaria compartirán hallazgos investigativos y estrategias.
Agenda:
- Una visión general del desperdicio de frutas y verduras
Deirdre Holcroft, Holcroft Postharvest Consulting - Explorando los medios para extraer la energía incorporada y reducir las emisiones de gases de efecto invernadero en el reciclado de residuos alimentarios.
Michael Cohen, asesor en el manejo de materiales orgánicos y sistemas agroalimentarios de Extensión Cooperativa de UC para el condado de Santa Clara. - Las oportunidades en los programas estatales para la reducción del desperdicio de alimentos en el hogar: resultados de la evaluación de las necesidades alimentarias de los hogares de UC ANR.
Yu Meng, asesora comunitaria para jóvenes, familias y comunidades de Extensión Cooperativa de UC para los condados de Riverside, San Bernardino e Imperial.
Parte 2 – De la granja a las penitenciarías: cultivando la justicia a través de iniciativas de nutrición y huertos
Jueves 29 de febrero de 10-11:30 a.m. PT
Los expertos compartirán sus ideas sobre iniciativas innovadoras para que las personas involucradas en el sistema de justicia tengan acceso a productos cultivados en California y educación en nutrición y jardinería. Iniciativas innovadoras como el programa denominado “Cosecha del mes” del Departamento Penitenciario y de Rehabilitación de California en colaboración del Instituto de Políticas sobre Nutrición de UC y Justicia de Impacto tienen como objetivo incrementar el acceso a frutas y verduras frescas cosechadas localmente y a talleres sobre nutrición basados en el trauma. También destacan el impacto de los proyectos del programa Maestro Jardinero de UC sobre rehabilitación y desarrollo de la fuerza laboral.
Agenda:
- Las frutas y verduras durante y después de la cárcel: incrementando el acceso de las personas impactadas por el sistema de justicia a frutas y verduras cosechadas en California y educación nutricional
Carolyn Chelius, Instituto de Políticas sobre Nutrición de UC ANR; Heile Gantan, Justicia de Impacto; Lance Eshelman, Departamento Penitenciario y Rehabilitación de California - Proyectos de huertos en las cárceles de programa Jardineros Maestros de UC
Missy Gable, directora del Programa de Jardinero Maestro de UC
Para conocer más y registrarse para los talleres virtuales visite https://ucanr.edu/sites/StrategicInitiatives/Sustainable_Food_Systems/Events.
Adaptado al español por Leticia Irigoyen del artículo en inglés. Editado para su publicación por Diana Cervantes.
‘Super Carbolicious’ 4-H Food Fiesta challenges young chefs
Inside a quiet classroom, Sadie, a 4-H member in Orange County, stands in front of two judges with an insulated cooler bag in hand. From it she pulls out plates, utensils and napkins and sets them down on the table. She unzips the bottom compartment and carefully reaches for a cast iron platter with golden fluffy pancakes piled on top.
“Would you like syrup with your pancakes? I highly recommend it,” said Sadie, an eighth grader who is participating in the annual 4-H Food Fiesta for a second time.
4-H, a youth development program supported by the University of California Agriculture and Natural Resources and administered through local UC Cooperative Extension offices, promotes hands-on experiential learning for all youth.
Rita Jakel, 4-H program coordinator for Orange County, described the Food Fiesta event – intended for ages 5 to 18 – as an opportunity to practice and showcase public speaking skills through a fun, food-related competition.
Youth present their creations before a panel of evaluators, who ask them to describe how they prepared the dish and why, and how they managed challenges throughout the process. The interaction between youth and adult leaders provides a unique opportunity for youth to practice career readiness skills such as job interviews and public speaking.
This year's theme was “Super Carbolicious” and 4-H participants were encouraged to make their favorite dishes using ingredients like pasta, potatoes and bread. Carbohydrates are often perceived as unhealthy, which is not a helpful mindset to have when teaching youth about nutrition. Carbohydrates provide the body with glucose, which is converted into energy that people need to function throughout the day.
Some of the dishes that were presented during the Food Fiesta included chocolate chip banana bread, cheesy baked potatoes, cookies and Nutella-stuffed crepes. 4-H member Kaitlin had only ever attended the Food Fiesta to cheer on a friend. This year, she decided to participate and presented pumpkin macaroni and cheese as her entry.
“Pumpkin mac and cheese is better than the regular one because there's a lot more flavor and you have to use two cheeses: cheddar and parmesan,” explained Kaitlin, a seventh grader. When asked what motivated her to participate instead of a being a bystander this time around, Kaitlin said that she wanted to work on her presentation skills.
“Usually, I'm a bit shy and I don't like to share that much. The Food Fiesta helped me practice speaking up more so that I can accomplish my goals,” Kaitlin said.
Sadie, who loves public speaking, admits that it wasn't always a strength of hers. “There was a time when I hated public speaking. But when I joined 4-H's cake decorating, poultry and food fiesta events, I got more comfortable with public speaking,” she said. “Now, I like going to events and showing off. I get to show off turkeys, my cakes and, today, I presented homemade pancakes.”
Helping to keep the day's festivities running smoothly were two 4-H state ambassadors: Michaela and Laurelyn, two high school seniors. Both have been involved in 4-H for over nine years, with Laurelyn being a third-generation 4-H member. “My grandmother grew up in a 4-H club in Orange County. She still raises breeding lambs for 4-H members to this day,” said Laurelyn, whose mother was a 4-H member in San Joaquin County.
As state ambassadors, they are responsible for creating and presenting workshops during state, national and regional events. “We also engage the public via social media, specifically TikTok and Instagram (@4horangeco),” said Michaela, who is in her second year as an ambassador.
During the Food Fiesta, Michaela and Laurelyn made themselves available to answer questions from participants and their families. Both ambassadors agreed that seeing parents involved in 4-H should not come as a surprise. “Being in 4-H is a family effort. This isn't an extra-curricular where you just drop your kids off and leave,” said Michaela.
Laurelyn shared that the biggest misconception others have about 4-H is that they think it's about introducing youth to agriculture or livestock. There's a civic engagement and leadership component to it, too. “If parents knew about all the ways 4-H can benefit their kids, I think more people would want to join us,” she said. “And they're finding fun ways to help us learn life skills, like this Food Fiesta.”
The homemade dishes weren't the only thing to look forward to, however. In another building, Sandy Jacobs, volunteer event coordinator, and her team set up a kitchen quiz for members. On several tables, there were different cooking tools and participants were challenged to name as many tools as they could.
In another classroom, while some members were presenting food, others presented their themed table setting décor. Participants had to prepare a complete table setting entry including a menu card, centerpiece and table settings for two. Judges considered creativity, use of color, table setting etiquette, knowledge in talking to the judges, and appearance in their evaluation.
Finally, to wrap up the day, members competed in a cupcake decorating competition. Participants were responsible for bringing their own supplies including tools and edible decorations for Cupcake Wars. Depending on their age group, participants had 20 minutes to decorate two to four cupcakes, each of a different theme.
To learn more about 4-H in Orange County, visit https://oc4h.org/.
Food waste, nutrition in prison focus of webinars Feb. 22, 29
Free webinars about food waste and nutrition in correctional systems will be presented by the University of California Agriculture and Natural Resources.
The UC ANR Sustainable Food Systems Emerging Issues Webinar Serieswill first cover food waste on Feb. 22.
“The Sustainable Food Systems strategic initiative panel aimed to highlight innovative solutions to emerging issues within the food system from field-to-fork,” said Danielle Lee, UC Nutrition Policy Institute director of communications and research engagement.
“Over one-third of all available food in the U.S. is uneaten through food loss or waste – totaling up to over $160 billion – which has negative impacts on food security and the climate,” she said. “Households could save over $370 per person each year by reducing or preventing food waste. Additionally, when uneaten food ends up in the landfill, it generates greenhouse gases, and landfills are now the third largest producers of methane in the U.S.”
“California's adoption of SB 1383 aims to solve these problems,” Lee said. “You'll meet experts who are implementing consumer education and organic waste recycling programs aligned with SB 1383.”
The second 90-minute webinar, on Feb. 29, will focus on nutritious foods for residents of correctional facilities.
“We chose incarcerated people as our case study population for two reasons – the California Department of Corrections and Rehabilitation is the single largest public purchaser of food in the state and studies have shown that 63% of incarcerated individuals rarely or never have fresh vegetables and 55% rarely or never have fresh fruit.”
California has two policies that can support institutional procurement of fresh produce – AB 822 and AB 778.
“The Harvest of the Month program is an innovative solution to implementing these policies while supporting improved nutrition security for incarcerated individuals,” Lee said. “Prison gardening programs can not only provide therapeutic benefits to residents, but also reduce recidivism rates and serve as workforce development opportunities to better prepare residents for returning to their communities post-incarceration.”
Part 1 - Harvesting Solutions: A Trio of Perspectives on Addressing Food Waste from Field to Fork
Thursday, Feb 22, at 10-11:30 a.m. PT
To minimize food waste, three experts explore factors influencing food loss and waste, delve into innovative recycling techniques, and explore statewide initiatives targeting household food waste. Experts in postharvest handling, food waste recycling and community education will share research findings and strategies.
Agenda:
- An overview of food waste in fruits and vegetables
Deirdre Holcroft, Holcroft Postharvest Consulting - Exploring means to extract embodied energy and lower greenhouse gas emissions in food waste recycling
Michael Cohen, UC Cooperative Extension organic materials management and agri-food systems advisor for Santa Clara County - The opportunities in statewide programs in reducing household food waste: Results from UC ANR household food practice needs assessment
Yu Meng, UC Cooperative Extension youth, family and community advisor in Riverside, San Bernardino and Imperial counties
Part 2 - Farm to Corrections: Cultivating Justice through Nutrition and Gardening Initiatives
Thursday, Feb. 29, at 10-11:30 a.m. PT
Experts share insights on groundbreaking initiatives for justice-involved individuals' access to California-grown produce and nutrition and gardening education. Innovative initiatives such as a “Harvest of the Month” program by the California Department of Corrections and Rehabilitation in collaboration with the UC Nutrition Policy Institute and Impact Justice aim to increase access to fresh, locally grown fresh fruits and vegetables and trauma-informed nutrition workshops. They also highlight the impact of UC Master Gardener projects on rehabilitation and workforce development.
Agenda:
- Produce during and after prison: Increasing justice-impacted individuals' access to California-grown produce and nutrition education
Carolyn Chelius, UC ANR Nutrition Policy Institute; Heile Gantan, Impact Justice; Lance Eshelman, California Department of Corrections and Rehabilitations - UC Master Gardeners Prison Gardens Projects
Missy Gable, director of the UC Master Gardener Program
Learn more and register at https://ucanr.edu/sites/StrategicInitiatives/Sustainable_Food_Systems/Events.
Almond growers should prepare for possibility of unusual disease outbreak
Wet winter, El Niño create favorable conditions for aerial Phytophthora pathogen
With heavy rains in the forecast amid strengthening El Niño conditions, almond growers should be on the lookout for a rare disease that can cause severe damage to their orchards, according to Florent Trouillas, a University of California Cooperative Extension specialist in fruit and nut pathology.
Phytophthora, soilborne microorganisms dubbed “water molds” because of their dependence on water, typically cause root and crown rot at the base of trees. But a few aerial Phytophthora can travel upwards and infect the higher parts of the tree. One species – Phytophthora syringae – is drawing special attention due to an unprecedented outbreak last winter, fueled by the atmospheric rivers that lashed California.
“It was found statewide – meaning in every almond-producing county – and disease incidence in orchards ranged from 10% of the trees infected to 75%,” said Trouillas, a UC Davis plant pathologist whose lab is based at UC Agriculture and Natural Resources' Kearney Agricultural Research and Extension Center in Parlier.
Trouillas and his colleagues, UC Davis graduate student Alejandro Hernandez and UC Riverside plant pathology professor Jim Adaskaveg, recently published a detailed online article describing the pathogen, which can infect a range of crops but mainly impacts almonds in California.
Although it doesn't kill the tree, the disease causes branch dieback that requires significant additional work and expense for almond growers. In 2022, almonds were the state's fourth-highest valued commodity, at $3.52 billion.
During last year's aerial Phytophthora outbreak, researchers also observed a new and troubling phenomenon: P. syringae, historically known to attack the cuts caused by pruning, was directly infecting the young shoots on almond trees – without any wounds.
“This was really the first time we had seen widespread evidence of infection on the twigs,” Trouillas said.
Although generally rare, outbreaks of P. syringae have been traditionally associated with wet El Niño years, according to Trouillas – and recent and persistent rain across the state should have growers on high alert.
Prune in dry weather, monitor, mitigate if necessary
While almond growers tend to prune during the downtime of winter, they should keep an eye on the forecast and aim for a 10- to 14-day window of dry weather to perform those tasks, whether training young trees or maintaining the established ones.
“If growers were to prune around a rain event – before, during or shortly after – this increases the likelihood of infection because this pathogen moves around with water,” Trouillas explained.
Researchers speculate that P. syringae, normally found in the soil, gets carried into the upper parts of a tree through strong winds and heavy rain. Alternatively, harvest processes like shaking and sweeping also produce air movements that may blow the microorganism into the canopy, where it waits for a favorable wet environment. The pathogen then attacks the wounds or young shoots, producing characteristic cankers and gumming.
The patterns and colors of the gum balls are keys to diagnosing an infection of this particular aerial Phytophthora. Starting around bloom time (mid-February), growers should monitor pruning wounds and young shoots on their trees, especially in the canopy, for signs of the disease.
The unique coloration of the gum balls – ranging from gold and amber to dark burgundy to bright red (see photos) – generally indicates P. syringae infection. But growers are urged to contact their local Cooperative Extension advisor for confirmation.
“It is super critical for growers that, whenever they see gumming, not to assume that it is this aerial phytophthora, because there are many other diseases that can cause gumming on the tree,” Trouillas said.
If the diagnosis is confirmed, growers may apply a compound that can mitigate the infection. The plant pathologists' recent writeup describes several curative treatment options, as well as a preventive measure that reduces the amount of pathogen in the soil and thus the likelihood of infection.
For more information on the pathogen's history and biology, as well as various options for disease management, visit the article on Sacramento Valley Orchard Source: https://www.sacvalleyorchards.com/almonds/trunk-soil-diseases/aerial-phytophthora-outbreaks-in-wet-years.
/h3>/h3>Recuerdan a los centros de distribución de alimentos sobre la importancia de evaluar sus sistemas de seguridad alimentaria
Los meses de invierno que proceden a las fiestas decembrinas, cuando los centros de distribución de alimentos registran una de las mayores actividades del año, ofrecen una buena oportunidad para que estas empresas realicen una evaluación de sus sistemas y procesos sobre seguridad alimentaria.
Para asistir en ese proceso, expertos en la materia les recuerdan a los administradores de los centros de distribución de alimentos, que el University of California Sustainable Agriculture Research and Education Program (Programa de Investigación y Educación sobre Agricultura Sustentable de la Universidad de California) o UC SAREP por sus siglas en inglés, ofrece un conjunto de recursos sobre seguridad alimentaria – en inglés y español – en su sitio web.
Los recursos educativos de UC SAREP incluyen:
- Una guía paso por paso para los centros de alimentos sobre la forma de llevar a cabo una auditoría de seguridad alimentaria por un organismo externo, con un enfoque en cómo responder a las preguntas de los compradores.
- Dos muestras de planes sencillos cuya intención es servir como punto de partida para ser adaptados a las operaciones y prácticas de cada centro de distribución de alimentos.
- La muestra de un procedimiento operativo estándar o SOP, documentos relacionados a 11 tareas comunes que llevan a cabo los centros de distribución de alimentos.
“Esperamos que estos recursos puedan ser útiles en asistir a los centros de distribución de alimentos a adoptar mejores prácticas y controlar los riesgos relacionados con la seguridad alimentaria”, señaló Gwenael Engelskirchen, coordinador de alimentos y agricultura sustentables de UC SAREP, quien encabezó la creación de estas herramientas educativas.
De acuerdo con los Centros para el Control de Enfermedades, uno de cada seis estadounidenses (o 48 millones de personas) enferma y tres mil mueren anualmente por enfermedades transmitidas por alimentos contaminados. En el 2011, para ayudar a prevenir la incidencia de enfermedades alimentarias, el gobierno federal promulgó la ley Food Safety Modernization Act (FSMA) (Ley para la Modernización de la Seguridad Alimentaria) o FSMA, por sus siglas en inglés, la cual fue diseñada para destacar las acciones tomadas en varios puntos a lo largo de la cadena de suministros de los alimentos para humanos y animales.
Los recursos de seguridad alimentaria para el centro de alimentos de UC SAREP tienen la intención de ayudar a los centros de distribución de alimentos a navegar estar regulaciones sobre seguridad alimentaria y promover mejores prácticas. Estos recursos también están disponibles en español en Recursos de seguridad alimentaria para los centros de distribución de alimentos.
Guía para la certificación en seguridad alimentaria
Algunos compradores verifican el programa de seguridad alimentaria del proveedor requiriendo una auditoría que sea realizada por un organismo de certificación independiente o una compañía auditora. Esta Guía para la Certificación sobre Seguridad Alimentaria ofrece consideraciones importantes antes de decidirse a buscar una auditoría sobre seguridad alimentaria y ayuda a los usuarios a navegar por el proceso de certificación en seguridad alimentaria.
Plan sobre seguridad alimentaria
A los centros de distribución de alimentos que cumplen con el criterio para un pleno cumplimiento de la FSMA's Preventive Controls for Human Food Rule se les requiere contar con un plan de seguridad alimentaria disponible. Y para todos los distribuidores de alimentos, es bueno tener un documento compartido que describa las operaciones de las instalaciones y cómo manejan los riesgos potenciales de contaminación alimentaria. Dos muestras de planes de seguridad alimentaria, proporcionan un punto de partida y pueden ser adaptados a las operaciones de cada centro de distribución.
Procedimientos operativos estándares
Los procedimientos operativos estándares proporcionan instrucciones detalladas paso a paso sobre cómo llevar a cabo tareas operacionales dentro de un centro de distribución de alimentos. Los ejemplos sobre procedimientos operativos estándares cubren temas comunes como el lavado de manos, limpieza de las instalaciones y más, y tienen la intención de ser adaptados las operaciones y prácticas específicas de cada centro de distribución de alimentos.
Jacob Weiss, de Spork Food Hub en Davis, manifestó que “los templetes fueron un buen inicio para que nosotros creáramos la base de nuestro plan de seguridad alimentaria. Nos ayudó a determinar qué necesitábamos (y lo que no necesitábamos) incluir. Creo que los SOP también son muy útiles porque son suficientemente amplios para empezar, pero lo suficientemente flexibles para agregar las prácticas específicas de tu negocio o centro de distribución”.
Para información adicional, visite las páginas web de UC SAREP en Food Safety Resources for Food Hubs o Recursos de seguridad alimentaria para los centros de distribución de alimentos.
Estos recursos y herramientas fueron creados en colaboración con varios socios del proyecto, incluyendo el Departamento de Ciencias y Tecnología de los Alimentos de UC Davis, el Departamento de Salud y Reproducción Poblacional de la Facultad de Veterinaria de UC Davis, el Centro para Medicina de Precisión y Ciencias de Datos de UC Health y la Alianza Comunitaria con Familias Agrícolas.
Adaptado al español por Leticia Irigoyen del artículo en inglés. Editado para su publicación por Diana Cervantes