policy memo
TRANSCRIPT
Purchasing Principles: Analyzing the Ethical and Environmental
Certifications in the CIA’s Food System
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Purchasing Principles: Analyzing the Ethical and Environmental Certifications in the CIA’s
Food System
Ed Zeng
July 22, 2016
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Table of Contents
Acknowledgements…………………………………………… 4
Acronyms and Abbreviations…………………………..……... 5
Executive Summary…………………………………………... 6
Introduction…………………………………………………… 7
Ethical Issues and Certifications
Animal Welfare………………………………………….……. 9
Beef and Chicken…………………………………….. 10
Cracking into Egg Production Certifications………… 17
Foie Gras……………………………………………... 23
Not Enough Fish in the Sea...………………………… 27
Labor Rights………………………………..……………..….. 30
Bitter Cocoa…………………………………………... 31
Coffee………………………………………………… 33
Banana………………………………………………... 34
Environmental Certifications
What is Organic Agriculture?.............................................. 37
Defining Local…………………………………….……… 38
Organic 3.0……………………………………….………. 41
Conclusion…………………………………………….…….... 43
Appendices ………………………………………….….......... 45
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Acknowledgments
We want to thank the Culinary Institute of America’s faculty and staff for being very supportive throughout our endeavor to learn more about our food purchasing systems.
We would like to extend our appreciation by thanking James Creighton for providing information in regards to distributors for the CIA. We would also like to thank Ralph Chianese for providing us with information and the contacts of the CIA’s meat distributors.
Our research team also wishes to give our sincere gratitude to the local farmers who took time out of their day to show and teach us more about their operation.
Lastly, we would like to thank James Monke of the U.S Customs and Border Protections Agency for helping us understand the inspection process for foreign exotic fruits and spices.
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Acronyms and Abbreviations (AFMSC) Atlantic Fisheries Multi States Commission (AFO) Animal Feeding Operation(AHC) American Humane certified(AMI) American Meat Institute(AWA) Animal Welfare Approved (CAFO) Concentrated Animal Feeding Operation(CASCO) Committee on conformity assessment (CSQ) Certified Quality Salmon (audited by Global Trust)(DBCP) Dibromochloropropane(FAC) Food Alliance Certified(HFAC) Humane Farm Animal Care (ICCAT) International Commission for Conservation of Atlantic Tunas(ISO) International Organization for Standardization (ISRTA) International Standards for Responsible Tilapia Aquaculture(MSA) Magnuson Stevens Act (NGO) Non-governmental Organization(UEPC) United Egg Producers Certified(USDA) U.S Department of Agriculture(WFTO) World Fair Trade Organization
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Executive Summary
This policy memo discusses the Culinary Institute of America’s food purchasing practices in regards to ethical and environmental certifications. In addition to analyzing the current food purchasing procedures at the CIA, this document focuses specifically on the ethical issues of animal welfare and unfair labor, and the environmental considerations of purchasing organic, local, and sustainable produce. As an institution that produces leaders in the culinary field, it is the responsibility of the CIA to educate students about ethic and environmentally certifications and intentional food procurement.
The analysis of ethical certifications related to animal welfare has been divided into separate case studies including the sections of meat, chicken, eggs, foie gras, and fish. Similarly, those certifications related to unethical labor practices are divided by the case studies of coffee, chocolate, and bananas. Each food product is analyzed first on the basis of the issues associated in its production that render it unethical, and this is followed by an analysis of the current policy for procuring each product at the CIA. For each food product, this analysis is followed by policy recommendations. Each recommendation is committed to the expansion of the use of ethical and certifications in purchasing and a subsequent increase in educational opportunity for students. The environmental section of the policy memo follows a similar format, and is dedicated to the CIA’s expansion of an already positive policy that advocates for greater local, organic, sustainability in produce purchasing.
The methodology of this project included both secondary research and primary research. The primary research was conducted through student and chef surveys, interviews with key actors within the CIA, most essentially in the storeroom, interviews with outside players such as farmers and purveyors, as well as farm visits1.
1 Though interesting, it was somewhat difficult to obtain information from farm visits/interviews. More than one farmer cited this as the “busy season” and invited us to return in quieter times, however, the time constraints of this memo did not allow for that.
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IntroductionAnimal welfare is defined as the welfare of animals including the animal’s mental and physical state. Good animal welfare implies that the animal is happy, comfortable, and has all of the physical necessities of life (food, water, shelter). However, many animals have become a commodity—a way for people to make a profit, rather than just a comfortable living. Over time, large business farmers have become desensitized to the abusive practices that are performed on farm animals in order to turn a better, faster, and more plentiful product.
Concern for animal welfare is not a modern movement by any means. Animal well-being has been a concern of the human race since the Neolithic era. Human appreciation and respect of animals, as well as how we as a species benefit from their existence, has led to their domestication and our husbandry, which is the specific type of agriculture dealing with the care and breeding of animals that are used for food. Animal welfare ethic obligates people to think about the mutual beneficial arrangement between humans and the animals we raise. It is only lately that people have forgotten this relationship to our food. Animal welfare movements are not in place to change the course of history, but rather to bring it back; to remind a fellow man that the well-being of life–including animal life—on this planet is far more valuable than the profit we gain from our negligence.
According to the UK Farm Animal Welfare Council, there are five basic “freedoms” that farm animals are entitled to as part of their lives on a farm. The five freedoms are as follows:
1. Freedom from hunger or thirst- animals must have ready access to fresh water and an appropriate diet to maintain their health and vitality.
2. Freedom from discomfort- this includes an appropriate environment which entails shelter and a comfortable resting area as well as ample space for the animal to sit and stand comfortably
3. Freedom from pain, injury, or disease- steps should be taken to prevent these issues however if they cannot be prevented, rapid diagnosis of the problem and immediate treatment are expected.
4. Freedom to express normal behavior- including adequate space for free movement, proper facilities that provide specific needs for the animal (example: coops for chickens to nest) as well as company of the animal’s kind.
5. Freedom from fear and distress- include conditions and treatment that avoid mental suffering.
The certifications involving animal welfare began to ensure that these standards are met at all times. The problem is that not all of the farms that raise animals for food production are certified in any of these programs. The reasons can vary from not meeting the welfare standards, to simply not even being aware of their existence.
Certifications such as Fair Trade, and USDA Organic, both help to ensure a safe future for the Earth’s environment as well as the rights of laborers, by contributing in some of the following ways:
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• Preserving natural resources and biodiversity and protecting the integrity of nature.• Only use approved materials – which lets us monitor the products used to produce our
foods, so we are not harming our workers, or the environment in any way. • Limit the use of genetically modified products• Receive annual onsite inspections - which ensures that these producers will be
inspected annually by trusted inspectors to ensure that these morals are being upheld and respected.
• Contributing to sustainable development of people, and of their communities
As an educational institution that strives to enrich the food educated future leaders of the industry, the CIA has an obligation to encourage business partners and purveyors to participate in environmental and ethical certifications that are truly more than just certifications. These certifications uphold moral standards and fair treatment of the environment, as well as the people whose livelihoods depend on the production of food. For the CIA as well-recognized educational institution, being responsive and responsible in international affairs is paramount.
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Ethical Issues and Certifications – Animal WelfareAmerican agriculture has changed dramatically over the past century. We have moved from traditional small family farms to a large agricultural industry. Currently, only four companies dominate the American market. Keeping pace with rising American meat consumption, modern farming has become a multimillion dollar business that produces as much meat as possible with as little cost as possible.
Animal Welfare
In 2009, 8.6 billion chickens, 113 million pigs, and over 34 million cattle (including 944,000 calves), were slaughtered for agricultural purposes.2 Almost all of these animals are raised on Concentrated Animal Feeding Operations (CAFO).
Commonly referred to as “factory farms,” CAFOs are animal producing operations that have become a common part of today’s agricultural industry. Occasionally called AFOs, these facilities congregate animals, feed, manure, urine, dead animals, and production operations on a small area of land. Feed is brought to the animals rather than the animals grazing or otherwise seeking nourishment in pastures or fields. Individual CAFOs may confine over 125,000 chickens, over 10,000 pigs, or over 1,000 cows, as well as many other large quantities of animals.3 CAFOs raises the issues of animal welfare, environmental degradation, and human health concerns. In terms of animal welfare, one of the greatest concerns is the close confinement and over-crowding of animals. These conditions create boredom and stress in the animals, as well as physical and mental illnesses.
2 "Overview of CAFOs and Animal Welfare Measures." Overview of CAFOs and Animal Welfare Measures. Web. 05 July 2016.3 Ibid.
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CAFO Beef
Beef raised for the commodity market enter CAFOs after weaning and early growth. They will remain there until slaughter. It is not uncommon for a single feedlot to hold 100,000 cattle at a time. The larger and faster they grow, the more valuable they become to the industry. In an effort to maximize growth potential, breeding is no longer natural. After several months of grazing, cattle are transferred to confined feedlots. The goal of the feedlot is to add significant weight to
the animal in a short period of time. Over the next 6-8 months, they eat a high protein grain-based feed.4 While corn is the main diet, many industrial facilities lowers costs by adding feed additives such as hydrolyzed poultry feathers, by-products of slaughtered animals, antibiotic drugs, and even newspaper. E.K. Silbergeld, a professor at the John
Hopkins Center for Global Health claimed that “[Beef] CAFOs are comparable to poorly run hospitals, where everyone gets antibiotics, patients lie in unchanged beds, hygiene is nonexistent, infections and re-infections are rife, waste is thrown out the window, and visitors enter and leave at will.”5
Factory Chicken
Chickens raised for meat are selectively bred to grow to “market weight” at an alarming pace. Crowding causes the birds to receive scratches and sores due to being forced to walk over each other. Since more than one flock is sometimes kept on the same litter, floors can be covered in the waste of thousands of chickens before the floor is cleaned. Excessive ammonia levels that can result from the waste breaking down can lead to health problems for chickens such as breathing difficulties. The lights are kept on almost constantly in the buildings to stimulate the appetites of the birds causing unnaturally rapid growth and limits the opportunity for chickens to sleep. A 2006 study found that 55% of uncooked chicken purchased from supermarkets contained arsenic which is known to cause cancer in humans. Arsenic is added to the feed of approximately 70% of the broiler chickens raised each year because it is believed to promote growth.6 Studies have consistently shown that broiler chickens suffer from difficulty walking because their skeletons have trouble supporting their rapidly growing bodies. This can also lead to deformities and lameness.
Animal Welfare Certifications
While agribusiness has rapidly expanded, measures to protect animals, the environment, and human health have not kept pace with its expediential growth. Animal interest organizations and 4 "Cows Raised for “Meat”." Food Empowerment Project. 12 July 2016.5 "Factory Farms Abuse Animals." Socially Responsible Agricultural Project. 12 July 2016.6 Wallinga, David. Playing Chicken: Avoiding Arsenic in Your Meat. Minneapolis, MN: Institute for Agriculture and Trade Policy, 2006.Cleveland Clinic. Health Essential. 5 July 2016.
"Cows for Meat." – Woodstock Sanctuary. Web. 12 July 2016.
Approximately 90% of industrially farmed U.S. cattle have growth hormones added to their feed. In addition, approximately 83% are treated with antibiotics.
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NGO’s such as the Humane Society of the United States or Animal Welfare Approved offers certifications which builds trust for consumers and add value to the meat sold by producers. These initiatives have tended to become the most effective way of enacting change in animal welfare and treatment on CAFOs, as well as the most progressive forms of change.
Animal Welfare Approved (AWA)
Animal Welfare Approved (AWA) is a certification for meat and dairy products that come from farms who raised their livestock to the highest animal welfare and environmental standards. The program was founded in 2006 as a market based solution to the growing consumer demand for meat, eggs, and dairy products from animals treated with high welfare and managed with the environment in mind. AWA is a program accredited to ISO guideline 17065.7 AWA audits, certifies, and supports farmers raising their animals.
Every farm in the AWA program is audited at least once a year to ensure trust among consumers and producers.8 Their auditors undergo a rigorous selection and training process before evaluating farm records, the farm environment, and animal conditions. They operate on a nonprofit basis and do not charge farmers to join the program. Because they are not dependent on any certification fees, their certification can remain completely impartial during auditing resulting in integrity and trust.
AWA Standards
AWA has the most rigorous standards for farm animal welfare and environmental sustainability currently in use by any U.S. farm program. The standards have been developed in collaboration with scientists, veterinarians, researchers and farmers across the globe to maximize practicable, high-welfare farm management with the environment in mind.9 They are one of only two labels in the U.S. that require audited, high-welfare slaughter practices and is the only label that requires outdoor access for all animals.
7 ISO (the International Organization for Standardization) form the specialized system for worldwide standardization. National bodies that are members of ISO participate in the development of International Standards through technical committees established by the respective organization to deal with particular fields of technical activity. ISO committees collaborate in fields of mutual interest. Other international organizations, governmental and non-governmental, in liaison with ISO also take part in the work. In the field of conformity assessment, the ISO Committee on conformity assessment (CASCO) is responsible for the development of International Standards and Guides. The Humane Slaughter Act, or the Humane Methods of Livestock Slaughter Act, (P.L. 85-765; 7 U.S.C. 1901 et seq.) is a federal law designed to decrease the suffering of livestock’s during slaughter. It was approved on August 27, 1958. The most notable of these requirements is the need to have an animal completely sedated and insensible to pain. This is to minimize the suffering to the point where the animal feels nothing at all."Animal Welfare Approved About Comments. Web. 04 July 2016.8 Ibid.9 "Standards." Animal Welfare Approved Standards Comments. Web. 04 July 2016.
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Covering all major farmed livestock and poultry, AWA standards are achievable to the majority of farms and they update regularly to incorporate new research.10 The basic premise of all their standards is that animals must be able to behave naturally and live in a state of physical and psychological well-being11.
Humane Farm Animal Care
Humane Farm Animal Care (HFAC) is a non-profit certification organization dedicated to improving the lives of farm animals in food production from birth through slaughter. The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices. The Certified Humane Raised and Handled®12 label on a product assures the consumer that the food products have come from facilities that meet precise objective standards for farm animal treatment.13
10 "Standards." Animal Welfare Approved Standards Comments. Web. 04 July 2016.11 See Appendix A for the complete AWA Standards
12 "Certified Humane - A Project of Humane Farm Animal Care." Certified Humane. 04 July 2016.13 Ibid.
-Requires animals to be raised on pasture or range-Prohibits dual production -Charges no fees for participating farmers
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Producers must comply with food safety and environmental regulations. Processors must comply with the American Meat Institute Standards (AMI), a higher standard for slaughtering farm animals than The Federal Humane Slaughter Act.14
HFAC Standards
These approved standards have been provided for the rearing and handling of Beef Cattle and incorporate scientific research, veterinary advice, and the practical experience of farmers. Originally based on the Royal Society for the Prevention of Cruelty to Animals (RSPCA) guidelines, they presently reflect current scientific information and other practical standards and guidelines recognized for the proper care of animals15. Upon satisfactory application and inspection, farmers and ranchers will be certified and may use the Certified Humane Raised and Handled logo. Program participants are annually inspected and monitored by Humane Farm Animal Care16.
14 Ibid.15 "Our Standards - Certified Humane." Certified Humane. 04 July 2016.16 Ibid.
-Producers meet HFAC standards and apply them to animals from birth through slaughter-Animals have ample space, shelter, and gentle handling to limit stress-Ample fresh water and a healthy diet of quality feed, without added antibiotics or hormones-Cages, crates, and tie stalls are forbidden practices; animals must be free to behave naturally
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Free-range Chicken
In the chicken industry, the label “free-range” largely applies to chickens who are raised for meat. There is currently no legal definition for “Free Range” in the United States, therefore these terms are often used on poultry packaging with no clear definitions.
NGO’s like HFAC’s “Free Range” requirement is 2 sq. ft. per bird. The hens must be outdoors, weather permitting (in some areas of the country, seasonal), and when they are outdoors they must be outdoors for at least 6 hours per day.17 From accordance with the USDA guidelines, free-range chickens must be allowed access to an outdoor area, “Producers must demonstrate to the Agency that the poultry has been allowed access to the outside.”18 However, approximately 99% of chicken raised for meat in the United States are raised in factory farm conditions.19
The typical factory farm has around 20,000 animals.20 These birds are typically confined to warehouses where they may technically have access to a door that leads to designated outdoor area, but due to mass crowding of birds, it is very unlikely the birds will see daylight during their short lifetimes.
Humane BeefSince the late 1990s, a growing number of ranchers have stopped sending their animals to feedlots to be fattened on grain, soy and other supplements, and are instead choosing to raise their cattle themselves. These farms allowed for cows to grow at their normal rate. With open land and low-stress living, many grow up healthy and does not require antibiotics. There is commonly four ways beef can be considered “humanely raised.” They are to be pasture raised, organic grain or grass fed, raised without antibiotics, and humanely slaughtered. Pasture raised cattle are allowed to live outdoors for a significant portion of their lives. This ensures that they receive fresh air, space, sunlight, and are able to act as nature intended. A benefit of pasture raised cows is that they are commonly grass-fed (with hay supplemented in the winter months).
Ordering at the CIA
Concerning meat purchasing at the CIA, there has been a strong focus on procuring hormone and antibiotic free meat since the fall of 2016. However, the CIA should expand its focus to include more extensive purchasing of high quality local meat. By utilizing commodity meat in every
17 ""Free Range" and "Pasture Raised" Officially Defined by HFAC for Certified Humane® Label - Certified Humane." Certified Humane, 16 Jan. 2014. 07 July 2016.18 "Meat and Poultry Labeling." USDA. 4 July 2016.19 "How Undercover Investigations Are Changing Public Perception of the Meat Industry." One Green Planet. 04 July 2016.20 "Farm Sanctuary." Farm Sanctuary. 05 July 2016.
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kitchen at the CIA (with the exceptions of American Bounty and Bocuse restaurants), the Institute is supporting CAFO’s and ignoring the potential of local farms. As industry leaders in culinary education, the CIA has an obligation to educate students on the ethical and local considerations of purchasing meat.
Local Meat at the CIA
Local Chicken in Bocuse Local Beef in American Bounty Provided by John Fazio Farms Located in Modena, NY (14.6 miles
from the CIA) Provides approximately 60 chickens
per week Offers rabbits, ducks, Cornish hens,
chickens, and eggs Hormone and antibiotic free Ensures humane life and slaughter The only meat provider from which
we directly order
Provided by Meiller Farm and Slaughterhouse
Located in Pine Plains, NY (28 miles from the CIA)
Provides 6-8 strip loins per week Provide farm to table service with
optimal transparency Slaughters and packages meat to
USDA standards Purchased through provider
Ginsberg’s Food (49.5 miles from the CIA)
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Paying the Price – Committing to Local and Ethical Meat Sourcing
With the exception of the two sources of local meat above, the CIA purchases commodity meat that is distributed by the provider Ginsberg’s Food. This commodity meat, though (presumably) hormone and antibiotic free, utilizes CAFO’s in its production. This current policy educates students solely on the idea that buying meat should be based upon whether it is antibiotic and hormone free, but not whether that meat was ethically raised.
Why Not Ethical and Local?
According to storeroom sources, the CIA currently does not purchase local, ethical meat because it would easily include a 25% increase in price, and that while local farms may be able to meet the Institute’s current meat demand, they would likely have to begin ordering directly from a variety of farms instead of only one supplier.21 A single local farm would be unable to provide the demand because of USDA production limits, and if a farm were to desire to produce more, it would require different permits and licenses that could be costly to farmers.
21 Chianese, Ralph. (2016, July 5). Personal Interview.
By the fall of 2016, all chicken at the CIA will be purchased exclusively from Perdue Farms.“I can’t speak for a chicken, all I can say is what I observe, and no, they’re not happy, and they’re definitely not healthy.”
-Craig Watts, a contract farmer for PerdueWatts, Craig. “Chicken Factory Farmer Speaks Out.” CompassionUSA, 2014. https://www.youtube.com/watch?v=YE9l94b3x9U
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Cracking into Egg Production CertificationsWhen it comes to certifications regarding animal welfare practices, egg production leaves consumers in the dark with labels such as “cage free”, “free range” or even “farm fresh” that have no legal definitions. A carton of eggs that is labeled “farm fresh” in a grocery store can be from a place that appears more like a factory with walls lined from ceiling to floor with cages just big enough for a completely sedentary chicken each. “Cage free” could alleviate one issue, but does not guarantee that the chickens aren’t crammed into a pen without any air ventilation. “Free range” could be anything from three days out of the week outside to maybe twenty minutes.
Some egg producing farms maybe be the most humane places to get eggs from but not be legally certified. Or a farm could be certified “cage free” or “free range” but may only be following the minimal standards if any and not follow humane practices at all. The CIA purchases 100% of its eggs from Feather Ridge Farms, located in Elizaville, NY – a mere 45 minutes away. Because of the Institute’s longstanding relationship with Feather Ridge Farms and their claims of positive ethical egg production, the CIA should continue to use them as our sole purveyors.
Welfare and Commercial Egg-Laying HensBeak Cutting/Debeaking Practices:Beak cutting, also called beak trimming, it is the partial removal of the beak that is common practice with most poultry; especially egg-laying hens.22 Although regrowth may occur, the operation is typically permanent, leaving the upper beak consistently shorter than the lower. Debeaking is the complete removal of the upper beak. These practices are performed to prevent the chickens from pecking and killing other chickens. It is widely understood by professionals that this is a way to ensure the “safety” of the flock.
Starvation-Based Forced Molting: This is the practice of starving hens in order to manipulate their laying cycle. Molting is a process in which birds will replace their old feathers with news ones and is a process that is naturally undertaken in the winter where the hen stops laying eggs and focuses her energy on keeping warm and re-growing her feathers. Industrial egg farms exploit this process by forcing an entire flock of hens to molt at the same time which will manipulate the exhausted hens to produce an extra amount of eggs. This method is deemed more economically efficient because it “recycles” older hens instead of sending them to be
22 “The Animal Welfare and Food Safety Issues Associated with the Forced Molting of Laying Birds” UPC-online.org
Photo curtesy of UPC onlinen.org “What is forced molting?”
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slaughtered after only one year of egg-laying. To trigger the physiological shock of the forced molt, University of California poultry researcher Donald Bell, describes how all food must be removed from the chicken for 5-14 days. This is an extreme simulation of food scarcity, which can only be practiced in battery caged hens, would occur naturally in the winter months. Some hens are force-molted three or four times in their short lives. Over 6 million hens in the United States alone are currently undergoing this process, and with this arise various health concerns to the hens and the humans that consume products of these birds.23
Improper diets: The USDA has very few regulations determining an appropriate diet for chickens, however they state that organic egg laying hens should be fed a “vegetarian diet”24. This “vegetarian diet” description is meant to ensure that chickens, who are omnivores naturally, are not being fed chicken byproducts. But being omnivores, egg laying hens benefit from the significant amount of their protein, sodium, phosphorus, fiber and other nutrients found in an omnivorous diet.25 Unfortunately, a lot of egg laying hens don’t spend much time outdoors at all let alone are allowed move enough to peck or forage for the occasional bug in battery cages or large warehouse pens. So when chickens aren’t allowed to forage for bugs and grubs and are fed completely vegetarian diets it can lead to a few behavioral and health aversions a major one being cannibalism.26 Definitions of Typical “Labels” for EggsThese definitions are often printed as a guide for consumers, however, the only legally defined term is organic and the rest are defined by popular consensus:27
ORGANIC: Eggs certified as organic by the U.S. Department of Agriculture come from uncaged birds that have some outdoor access. Their feed is organically raised, and they are antibiotic free.
CAGE-FREE: Chickens were uncaged and able to freely roam indoors, but they generally do not have access to the outdoors.
FREE-RANGE: Hens are cage-free and have some access to the outdoors, but the type and duration of outdoor access is unclear and may vary widely by location.
ALL NATURAL: This is not regulated by federal law or third party certification. The USDA considers all shell eggs natural and sets no standards for the hens’ living conditions and feed.
PASTURE-RAISED: Indicates the hens are raised outdoors on a pasture where they can roam and forage. They are often given the “grass fed” label as well. But the USDA has not developed a definition for pasture-raised products.
23 “The Animal Welfare and Food Safety Issues Associated with the Forced Molting of Laying Birds” UPC-online.org24 The Humane Society of the United States. “How to Decipher Egg Carton Labels: The truth behind what “cage-free,” “free-range” and other common terms mean (and don’t mean) for animal welfare.” The Humane Society of the United States.25 In the warmer months, chickens eat a lot of grasshoppers and fly larvae out of the excrement of other animals. As well as other bug and even on some occasion small animals like lizards. In the colder months, when bugs are mostly nonexistent, some farmers will supplement their chicken’s diets with animal carcasses and in some cases roadkill. Chickens will happily feast on animal entrails which is why genetically they do not have any feathers on their faces; similar to avian varieties such as vultures.Rales, Matt. “Chickens are Omnivores: It’s No Dilemma” The Weston A. Price Foundation. Posted: June 29, 201026 Jacob, Dr. Jacquie, University of Kentucky “Feather Pecking and Cannibalism in small and backyard poultry flocks” articles.extension.org. May 05, 2015.27 Kesmode, David. “Free-Range? Cage-Free? Organic? A consumer’s guide to egg terminology” The Wall street Journal. March 11, 2015.
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VEGETARIAN-FED: Hens receive only vegetarian feed without animal byproducts. It also indicates the chickens were kept indoors and unable to eat grubs, worms or other bugs.
Free Range V. Cage FreeFree RangeIn the poultry industry as a whole, “free-range” indicates that the chickens have access to the outdoors. This rule is in accordance with the USDA guidelines which states “Producers must demonstrate… that the poultry has been allowed access to the outside.28” This does not indicate that all of the chickens on the farm in question will spend time outdoors, only that there is an open doorway to an outdoor area. On commercial chicken farms with an upwards of 20,000
chickens, it is unlikely that all of the chickens will go outside leaving
most of the chickens to spend their time in crowded factory farm warehouses. The Humane Society of the United States (HSUS) states, “No information on stocking density, the frequency or duration of how much outdoor access must be provided, nor the quality of the land accessible to the animals is defined.29”Cage FreeEggs that are labeled as “cage-free” solely indicated that the hens were kept in areas free of battery cages -- housing systems that are stacked together in rows and columns sharing dividing walls on all sides30. Each egg laying hen is allowed 67 square inches of space in each cage cell, not wide enough to even spread her wings.However, this term can be very misleading; in a typical commercial hen house, there are 100,000 hens in one space. To maintain economic profitability, egg laying hens are penned together in very tight warehouses with little to no access to the outdoors31.
28 The Humane Society of the United States. “How to Decipher Egg Carton Labels: The truth behind what “cage-free,” “free-range” and other common terms mean (and don’t mean) for animal welfare.” The Humane Society of the United States.29 “Think You Know ‘Free-Range’ and ‘Cage Free’ Chicken? Think Again.” One Green Planet.30 Ibid. 31 Ibid.
Photo chart curtesy of the humane society of the United States. “How to Decipher Egg Carton Labels: The truth behind what “cage-free,” “free-range” and other common terms mean (and don’t mean) for animal welfare.” The
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Thus, the certifications, “Free-range” and “Cage-free”, do not specifically or legally address any issue regarding the welfare of chickens. A farm can be certified with either of these labels, and yet still be at fault for the unethical practices such as debeaking, starvation-based forced molting, and improper nutrition. Ethical Certifications for Chicken WelfareThese certifications are in addition to the previously mentioned AWA and HFCA certifications which are also available for egg producing farms. Food Alliance Certified (FAC)32
Prohibits forced molting Prohibits beak cutting Prohibits battery caging No animal byproducts allowed in feed Must have access to natural daylight or an outdoor area for a
minimum of 8 hours per day Outdoor space must have living vegetation Cost: application fee - $750 plus $400 inspection deposit 3-year recertification (subject to un scheduled inspections)
United Egg Producers Certified (UEPC)33 Focused solely on egg farms and egg production June 10, 2016 - banned the practice of male chick culling Independent scientific advisory committee comprised of
scientists, government officials, academicians, and humane association members
All egg packaging must display website for consumer information
Cost: application fee, annual audits, quarterly compliance reports
Eggs and the CIA Feather Ridge Farms
CIA’s only egg purveyor. Partnered with CIA for over 20 years. 34
Owned and operated by the Bogdanffy Family since 1938 Not certified with any third-party animal welfare affiliations They produce their own all natural grain based chicken feed on
site
32 Food Alliance. 2016. www.Foodalliance.org 33 United Egg Producers Certified. 2016. www.Uepcertified.com
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How Can the CIA Improve Ethical Standing with Feather Ridge Farms?In effort to acquire more information about the farm practices, we reached out to Feather ridge directly via email and telephone. Unfortunately, they were not able to speak with us directly to verbally confirm the claim of “cage free” that they make on their farms website. From what we gathered from their webpage, the hens that they raise are cage free.
“The wellbeing of our chickens comes first, ensuring the best tasting and most nutritious eggs possible! We believe cage free is the way to be!35”
Despite these positive animal welfare intentions, they remain uncertified in any of the above mentioned third-party programs.
We believe that due to our positive 20-year relationship with this local, family owned farm, that is consistently able to provide the quantity and quality of eggs necessary, the CIA should remain partnered with Feather Ridge Farms as a sole purveyor of eggs. However, we feel that being the link between education and the future leaders of the industry, it is important to encourage Feather ridge to take advantage of one of the aforementioned certifications. That being said, if it becomes clear that Feather Ridge is not practicing ethical or humane treatment of hens, it is suggested that the CIA begin opening business partnership opportunities with other local egg purveyors who are certified.
34 Creighton, Jim. Personal interview with Kelsey Malara, June 2016. 35 Feather Ridge Farms, 2016. www.featherridgeeggs.com
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Foie Gras Three Ways
Below are three methods that foie gras is currently being produced around the world. It also includes the animal welfare problems with each method. The three methods are factory farm foie gras, a combination of free range and factory farm, and free range foie gras.
1. Factory Farm Foie Gras
Ducks are tightly packed into wire confines with only their heads remaining out (as seen
in the photo on the left) Unable to tend to clean themselves, quills are
scraggly and wire (if present at all) and their plumes are dirty, frequently their nostrils are bloody
Ducks are not always provided clean water It is not uncommon for ducks to die in this confinement.36
2. Factory Farm and Free Range – A Combination Used commonly in the United States Allow ducks to roam in large pens Utilizes gavage
3. Free Range and Organic Certified Organic Quality seal of Spain’s National Association of Ethical Food Producers which
guarantees the producer’s commitment to conservation and animal welfare Geese are allowed to freely roam Geese will gavage themselves naturally each year when preparing for migration –
does not involve gavage
Sousa and Labourdette’s ethical foie gras farm in Spain has free range, partially domesticated ducks and this stock gets renewed when geese arrive once a year.
36 Lopez, Kenji J. "The Physiology of Foie: Why Foie Gras Is Not Unethical." Serious Eats: The Destination for Delicious, 2010. http://www.seriouseats.com/2010/12/the-physiology-of-foie-why-foie-gras-is-not-u.html.
PETA, 2016. http://www.peta.org/issues/animals-used-for-food/factory-farming/ducks-geese/foie-gras/
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Gavage: Force Feeding
Conditions of Commercial Foie Gras Production and Gavage:
Ducks spend 4 weeks in semi-darkness to prevent egg laying
Fed high protein and starch diets Gavage begins between 8-10 weeks’ old37 A stick is used to force down food stuck in
their throats38 The birds’ livers can become more than 10-times
their normal size (a disease called ‘hepatic steatosis’) which causes trouble breathing and walking39
How to Limit Pain and Suffering
“Some of these risks can be mitigated by effective management. There is evidence of industry efforts to use modern feeding equipment, improve the feed tube design and provide ducks with a familiar handler.40 The quote comes from the American Veterinary Medical Association where they do discus the dangers of force feeding in their article. “There is a clear and pressing need for research that focuses on the condition of ducks during fattening, including the actual incidence and severity of animal welfare risks on the farm. The duck’s injuries would allow deficits to be accurately identified and ameliorated. Until this occurs, estimates of the welfare condition of ducks used to produce foie gras will be approximate, based upon the severity of the manipulations (force feeding) and resultant deviations from normal health (marked obesity).41
Policy Recommendation for the CIA
37 "The Pain Behind Foie Gras." PETA. Accessed May 27, 2016. http://www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/pain-behind-foie-gras/.38 Peter Finn, “To Hungarian Professor, What’s Good for the Goose Is Good for the Goose Liver Industry,” The Washington Post 31 Jan. 2000.39 Ibid40 "Welfare Implications of Foie Gras Production." Welfare Implications of Foie Gras Production. May 7, 2014. Accessed July 01, 2016. https://www.avma.org/KB/Resources/LiteratureReviews/Pages/Foie-Gras-Production-Backgrounder.aspx. 41 Ibid
“For 12 to 21 days, ducks and geese are subjected to gavage—every day, between 2 and 4 pounds of grain and fat are forced down the birds’ throats by using an auger in a feeding tube.”"The Pain Behind Foie Gras." PETA. Accessed May 27, 2016. http://www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/pain-behind-foie-gras/.
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The CIA has the ethical responsibility to take steps ban the use of foie gras to promote the fair treatment of the ducks and geese used to make foie gras, and provide students with an intentional education about animal welfare. 90% of the students and 100% of the chefs said that they would support the use of free range foie gras. But when mentioned that it would cost 180% more the number of chefs that supported free range decreased to 50% and the student support to 70%. Banning foie gras all together was less popular, supported by only one Chef and 23% of the surveyed students.
Initiative Steps:
Use Free Range Foie Gras that is produced by Sousa and Labourdette’s Foie Gras Farm in Spain when foie gras is absolutely essential
Begin substituting foie gras for “faux gras” which does not include the use of gavaged livers
Utilize “faux gras” as an educational moment to teach students about animal welfare
0.0%
30.0%
60.0%
90.0%100%
50%
0%
50%
Culinary Chefs Survey Responses
Yes NoWould you support the use of free range foie gras at the CIA?
If yes to the previous question would you support it if it cost
180% more
0%
20%
40%
60%
80%
100% 90%
70%
10%
30%
Student Survery Responses
Yes No
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Below are countries and states that have banned foie gras production or its sale completely: March, 2001: Italy issues a legislative decree to ban foie gras production in 2004, calling
gavage “torture” and “barbaric.”42
August, 2003: Argentina bans foie gras production, saying “force feeding must be considered mistreatment or an act of cruelty to animals, in this case to geese or ducks.”43
September, 2004: California Governor Arnold Schwarzenegger signs into law a ban on the sale and production of foie gras starting in 2012.44
December, 2014: California overturned California's law banning the sale of the fatty duck or goose liver45
August, 2003: Israel prohibits the production of foie gras, starting in 2005. Unlike other countries where the bans were decided legislatively, anti-foie activists ultimately earned a ruling from Israel’s Supreme Court who agreed that force-feeding violated animal cruelty laws. In 2003, Israel had the third largest foie gras industry in the world after France and Hungary.46
42 Polis, Carey. "California Foie Gras Ban: A Brief History of Anti-Foie Measures." The Huffington Post. Accessed May 27, 2016. http://www.huffingtonpost.com/2012/06/29/california-foie-gras-ban_n_1635542.html.43 Ibid44 Ibid45 Parsons, Russ, and David Pierson. "Foie Gras Ban Is Overturned." Los Angeles Times. Accessed June 03, 2016. http://www.latimes.com/business/la-fi-foie-gras-ban-lifted-20150108-story.html.46 Polis, Carey. "California Foie Gras Ban: A Brief History of Anti-Foie Measures." The Huffington Post. Accessed May 27, 2016. http://www.huffingtonpost.com/2012/06/29/california-foie-gras-ban_n_1635542.html.
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Not Enough Fish in the Sea: Why Buying Local and Sustainable Fish Matters
Overfishing, or “Fishing with a sufficiently high intensity to reduce the breeding stock levels to such an extent that they will no longer support a sufficient quantity of fish for sport or commercial harvest.”47 The cycle of overfishing is perpetuated by base trawling, a mechanical strategy that utilizes large, weighted down nets, that are dragged along in the oceans, collected everything in their path. This method necessarily has problems with bycatch – “the incidental capture of non-target species,” and although those unwanted fish are often thrown back into the sea, they are typically dead48.
This practice is blamed for overfishing, and is a striking representation of the absence of a worldwide fisheries administration. 63 percent of global fish stocks are presently considered overfished. 40,000 occupations were lost with the breakdown of only one overfished cod population49
The biggest manufacturing plant trawler – 144-meter-long Annelies Ilena – can carry 7,000 tons of prepared fish in its coolers. Researchers are cautioning this terribly unsustainable way to deal with fishing is bringing about significant and potentially perpetual changes in our seas.50 These practices are why the CIA has guide lines that we follow when it comes to fish purchasing.
47 “Overfishing – A Global Disaster.” Overfishing.org, 2012. http://overfishing.org/pages/what_is_overfishing.php48 “Bycatch” World Wildlife Fund, 2016. http://www.worldwildlife.org/threats/bycatch 49 “Overfishing – A Global Disaster.” Overfishing.org, 2012. http://overfishing.org/pages/what_is_overfishing.php50 "Overfishing." Greenpeace International. Accessed July 16, 2016. http://www.greenpeace.org/international/campaigns/save-our-seas-2/don-t-waste-our-oceans/.
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The CIA Fish Guide Lines
The CIA already implements a strongly ethical policy for fish procurement. The fish room buys mostly local fish that originate on the east coast. The CIA also follows The Monterey Bay Aquarium's Seafood Watch program which helps shoppers and organizations pick fish that is angled or cultivated in ways that ensures the protection of ocean life and territories, now and for future eras. Suggestions demonstrate which fish items are "Best Choices" or "Great Alternatives," and which ones you ought to "Avoid." The Monterey Bay Aquarium has a list of standards51 that they abide by, below are a few examples:
The CIA Fish Provider
51 See Appendix C for list of Monterey Bay Aquarium Standards.
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The CIA uses Foley Fish, a distributor originating in Boston, Massachusetts.Foley Fish Commitment to Sustainability "Foley Fish, founded in 1906, is extremely committed to sourcing sustainable seafood. For four generations, we have sourced well managed, sustainable seafood items for our customers. Unlike other companies who merely join associations, Foley Fish actively participates in fishery management with a representative on both the National Marine Fisheries Northeast Ground Fish Advisory Panel and the Highly Migratory Species Panel. Additionally, in the fall of 2011, Laura Foley was appointed to the New England Fisheries Management Council. Our direct involvement in fishery management allows us to steer our customers to well-managed, sustainable species. "52
Foley follows standards set by Federal, state and international authorities. Here are the fish they get Cod- MSA, Farmed Salmon - CSQ, Flounder- MSA, Haddock- MSA, Hake- MSA, Pollock- MSA, Sea Scallops- MSA, Tilapia- ISRTA, Swordfish- ICCAT, Wild Salmon- MSA53
Conclusion
The Culinary Institute of America Does an excellent job on its fish purchasing efforts. We can use the CIA's fish room purchasing framework and try to apply it to the entire purchasing department including the store room and meat room. The standards that the fish room follow when making ethical purchasing decisions should set standards around campus to promote ethical and environmentally certified procurement of food.
52 "Foley Fish Commitment to Sustainable Seafood." Foley Fish Boston. Accessed July 11, 2016. http://www.foleyfish.com/StoreBoston/main/sustainability/missionstatement.aspx.53 Ibid
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Ethical Certifications – Labor Rights
Growing food requires a large amount of labor, and often, in pursuit of profit, little thought is given to the condition in which workers’ toil. It is not uncommon for social justice and human rights and dignity to be all but forgotten in the pursuit of cheap and efficient food production. The CIA has a responsibility to care about the welfare of these workers by ensuring their ethical procurement of food. In an analysis of three foods – chocolate, coffee, and bananas, the ethical certifications, mainly Fair Trade, are explored.
Fair Trade: A Better Solution
“Fair Trade is a trading partnership, based on dialogue, transparency, and respect, that seeks greater equality in international trade. It contributes to sustainable development, by offering better trading conditions to, and securing the rights of, marginalized producers, and workers…”54 The ultimate vision of fair trade, is to work with those who are marginalized, and create better trade structures that work “in favor of the poor and promote sustainable development and justice.”55
Standards of Fair Trade:
These 10 Standards of Fair Trade (as seen to the left) are upheld by the WFTO with “defined compliance criteria to assess the conformity with the principles”56. The compliance criteria must be met in order for an organization to be approved for and retain membership in the WFTO. Not all criteria must be met from the beginning, but their deadline for achieving the criteria must be given. Unethical Labor Practices: Case Study -
Bitter Cocoa
54 “Definition of Fair Trade.” World Fair Trade Organization. 2014, http://www.wfto.com/fair-trade/definition-fair-trade55 “Vision and Mission.” World Fair Trade Organization, 2014. http://www.wfto.com/about-us/vision-and-mission 56 “World Fair Trade Standard 3.6.” The World Fair Trade Organization. 2014, http://wfto.com/sites/default/files/Ch-6-WFTO-Fair-Trade-Standard-draft-3.6-feb-14.pdf
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70% of the world’s supply of cocoa is supplied mainly by two West African countries -- Ghana and Côte d’Ivoire.57 The cocoa industry is notorious for its exploitative and unfair working conditions. On average, the farmers in these countries, earn insufficient wages, and 2 million children ages 5-17 are enslaved on cocoa plantations.58
The United States Department of Labor classifies the enslavement of children in the West Africa as one of “the worst forms of child labor.”59 95% of the jobs that the children are engaged in are considered dangerous e.g. burning brush to clear land, harvesting cacao pods with machetes, using unsafe chemicals and pesticides, carrying heavy loads.60 Missed education is also an issue in Côte d’Ivoire where 40% of child laborers do not attend school regularly which violates the International Labor Organizations Child Labor Standards.61 This missed schooling creates short term and long term effects and reduces the chance of the children of these cocoa plantations to ever break the cycle of poverty.
The poverty rates as seen in the graph reflects the lack of livable wages to the cocoa farmers of Côte d’Ivoire and Ghana. Such low wages as well as low prices in the cocoa industry, leave farmers unable to hire the necessary labor to harvest the crop, and this inevitably supports child slavery.62 It is estimated that for these farmers to meet the poverty line, they would need to make more than three times their current income.63
57 “Child Labor and Slavery in the Chocolate Industry.” Food Empowerment Project. 2016, http://www.foodispower.org/slavery-chocolate/58 Ibid.59 “2014 Findings of the Worst Forms of Child Labor.” The United States Department of Labor. 2016, https://www.dol.gov/agencies/ilab/resources/reports/child-labor/ghana60 Additional jobs include cutting down trees, harvesting, drying, and fermenting cocoa beans, transporting loads of cacao pods, and use of cutlasses for weeding. ““2014 Findings of the Worst Forms of Child Labor.” The United States Department of Labor. 2016, https://www.dol.gov/agencies/ilab/resources/reports/child-labor/ghana.61 “Child Labor and Slavery in the Chocolate Industry.” Food Empowerment Project. 2016, http://www.foodispower.org/slavery-chocolate/62 “The Chocolate Industry Has a Century-Long History of Forced and Child Labor in the Production of Cocoa.” International Labor Rights Forum: 2016. http://www.laborrights.org/industries/cocoa63 Ibid.
Graph created by author. “Cocoa Barometer 2015: Sustainability in the Cocoa Sector.” Barometer Consortium. 2015, http://www.cocoabarometer.org/Download.html
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Concerned Students
The CIA uses a total of 48 different types of chocolate, 64and while this includes a small number that are Fair Trade certified, over three quarters of the chocolate used is from West Africa. 72% of students surveyed at the CIA agreed that they would like the school to adopt a policy of Fair Trade certified chocolate.65
Chefs and the Storeroom – Response and Transition
There was an 80% consensus among surveyed baking and pastry chefs approving for Fair Trade chocolate66. Two chefs said that they would support Fair Trade, but did not believe that the CIA would be willing to make the change citing money and unwillingness to transition. However, several brands that are already used e.g. Barry Callebaut, have Fair Trade lines that are not utilized and which the storeroom admitted they would willingly source if requested by the chefs.67 A transitional period would be necessary, giving chefs an ample amount of time to test recipes and make necessary changes.
Fair Trade Policy Recommendation
Fair Trade is not a perfect solution. No label will ever adequately and completely stop all unethical labor practices. However, Fair Trade is the first step in the right direction. The CIA has the power to influence students who will become leaders of the food industry, and it has the resources and responsibility to transition to Fair Trade certified chocolate in the bakeshops. This simple act of non-compliance with the unethical enslavement of children would provide educational opportunities and for staff and students, and be a bold example to other members of the food industry.
64 Creighton, Jim. Personal interview conducted by Meagan Curtis, June 2016. 65 Survey conducted by author. 31 May 2016. Survey size of 22.66 Survey conducted by author. 31 May 2016. Survey size of 5. 67 “Fairtrade Chocolate: Guarantees a Fair Deal for Third World Cocoa Producers.” Barry Callebaut. 2016, http://solutions.barry-callebaut.com/products/chocolate/fairtrade-chocolate
Educate the Students, Educate the World: In a survey of students across the Hyde Park campus, 50% of surveyed students were unaware of the significant problems in the global chocolate industry. The students of today will soon be leaders in the food industry. A more intentional and thorough understanding of the importance of the problems in the chocolate industry, will allow for a future of food literate leaders able to make informed choices about what brand of chocolate they use.
Survey of random students by author. 31 May 2016. Survey size of 22.
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Coffee – The Perfect Example
As of August 2012, the Hyde Park Campus of the CIA serves only Fair Trade and organic certified coffee68. A deal was negotiated with Chris’ Coffee Service located in Albany, NY to receive the fair trade organic coffee at the same price as what the institute was previously serving. For a school that consumes, 300 pounds of coffee a week in student, staff, and faculty dining facilities, this change has made not only an ethical impact, but an educational one.
Coffee and Cocoa – Different, but the Same
The coffee industry, is plagued by the same destructive and unethical labor practices that are common in the cocoa industry – child enslavement and inadequate income for coffee farmers and farm workers69. The CIA’s commitment to Fair Trade Certified coffee, can become a precedence to be followed by coffee and even bananas. In fact, just like coffee, Fair Trade certified chocolate can already be purchased and donated for no price difference than the chocolate that is currently in use.
The CIA should commit to consistency in ethical food procurement. Fair Trade chocolate can and should become the logical next step towards the ultimate goal of completely ethically sourced food. The Institute has a responsibility to educate its students about ethical food certifications, and using Fair Trade coffee, chocolate, and bananas, would provide key moments in the curriculum for that education.
Banana Republics and Unethical Labor
68 “The CIA Serves Only “Fair Trade” Coffee at Hyde Park Campus.” The Culinary Institute of America, 2016. http://culinary.imodules.com/s/898/social.aspx?sid=898&gid=1&pgid=252&cid=2338&ecid=2338&ciid=7472&crid=069 “Bitter Brew: The Stirring Reality of Coffee.” Food Empowerment Project, 2016. http://www.foodispower.org/coffee/
"Fair trade farms are vital to the success of our expanding industry and integral to what we teach our students. We want to contribute to the long-term success of these farmers in tropical climates just as we have been doing for decades with local producers in the Hudson Valley. As leaders in the industry, this action by the CIA makes a huge statement."
- Anthony DiBenedetto, Manager of Food Processing
“The CIA Serves Only “Fair Trade” Coffee at Hyde Park Campus.” The Culinary Institute of America, 2016. http://culinary.imodules.com/s/898/social.aspx?sid=898&gid=1&pgid=252&cid=2338&ecid=2338&ciid=7472&crid=0
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Prominent companies such as Dole, Chiquita, and Del Monte control up to 75% of the global banana market70. Banana plantations owned by national corporations such as these have become known for their unethical labor practices including abuse of human rights and the use of child labor71. As with chocolate purchasing, the CIA should take steps to ensure the procurement of only Fair Trade certified, and ethically sourced bananas for use and consumption.
Bananas are the most commonly eaten fruit on the market today with an 11.4# averagely eaten per person in the U.S. with apples close behind at 10.7#72. Chiquita, Dole Food Co., Fresh Del Monte and Ireland's Fyffes represent approximately 80% of the more than 160 billion pounds of bananas sold every year.73
The United States is the biggest buyer of bananas globally Grocery stores are presently benefiting significantly by the unsustainably low wages
being paid to banana plantations owners and their workers by large corporate banana companies
Each time the stores buy from these banana sellers, they are also condoning big business while shutting out smaller, family owned businesses.
These companies also have never taken responsibility for the numerous charges brought upon them for labor concerns, and poor living conditions within the last 30 years.
Small Plantations
Small scale banana growers must always try to rival with larger companies when selling their bananas. They are not generously compensated by larger companies as well, which like to purchase in large quantities and accordingly set at lower costs. Price rivalry in supermarkets in western states implies lower costs for producers abroad. There have been endeavors to adjust this with the reasonable exchange characterization of bananas and attempts to guarantee fair wages for workers with certifications such as Fair Trade.
Plantation Work and Pesticides
Farmers and workers, who often live on banana plantations, can work 10-12 hour days, in the heat, for 6 days a week. These workers are often given only water contaminated with chemicals for drinking, cooking and washing on the plantation. It is estimated that 85% of chemicals
70"Banana Link." The Problem with Bananas. Accessed July 19, 2016. http://www.bananalink.org.uk/the-problem-with-bananas. 71 “Peeling Back the Truth on Bananas,” Food Empowerment Project, 2016. http://www.foodispower.org/bananas/72 "USDA ERS - Chart: Oranges and Apples Are America's Top Fruit Choices." USDA ERS - Chart: Oranges and Apples Are America's Top Fruit Choices. Accessed July 19, 2016. http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=40075.73 Los Angeles Times. Accessed July 16, 2016. http://www.latimes.com/business/la-fi-laz-price-of-bananas-20141029-story.html.
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sprayed via plane do not land on the bananas, but rather soak into the land, the employees, and their homes.74 The chemical, DBCP, that is regularly used on banana plantations has been banned in the United States as a carcinogen since 1979, but is still widely used on the bananas, and subsequently, the employees, as pest control in Latin America5.
The European Union enforced a 25 percent tariff on Central American bananas, seeking to empower African and Caribbean banana producers to contend with US multinational enterprises. However, the WTO determined the illegality of this tariff, and its discontinuation has threatened banana farmers outside of South America75. This has especially impacted women, such as in the 40% of Caribbean households headed by single women for whom the banana is the only source of income.
Bananas and Child Labor
A child’s life on a banana plantation is no better than a child’s life on a cocoa plantation. As in cocoa production, child enslavement on banana plantations is classified as “the worst forms of child labor” in four countries – Belize, Ecuador, Nicaragua, and the Philippines76. Children, mostly between the ages of 8 and 13, are often expected to work long hours in hazardous conditions that jeopardize their human rights. These child slaves are “being exposed to pesticides, using sharp tools, hauling heavy loads of bananas from the fields to the packing plants, lacking potable water and restroom facilities, and experiencing sexual harassment.”77
The CIA Goes Bananas
Here at the CIA we currently buy Chiquita brand bananas. 10,000 lbs. of bananas go to the AM department, which included the fruit for students to eat
74 "Banana Link." Environmental Problems. Accessed July 15, 2016. http://www.bananalink.org.uk/environmental-problems.75 "Peeling Back the Truth on Bananas." Food Empowerment Project. Accessed July 15, 2016. http://www.foodispower.org/bananas/.76 “List of Goods Produced by Child Labor or Forced Labor.” The United States Department of Labor, 2015. https: “Tainted Harvest,” Human Rights Watch, http://www.oocities.org/busa2100/ecuadbananaethics.htm //www.dol.gov/ilab/reports/child-labor/list-of-goods/goods/?q=bananas77 “Tainted Harvest,” Human Rights Watch, http://www.oocities.org/busa2100/ecuadbananaethics.htm //www.dol.gov/ilab/reports/child-labor/list-of-goods/goods/?q=bananas
“When the [pesticide] planes pass; we cover ourselves with our shirts…We just continue working… We can smell the pesticides.”
--Enrique Gallana, a fourteen-year-old working on a banana plantation
“Tainted Harvest,” Human Rights Watch, http://www.oocities.org/busa2100/ecuadbananaethics.htm
From July 1st 2015-2016 the CIA purchased 16,430 pounds of bananas from Chiquita, located in Columbia.
Creighton, James. Personal interview conducted by Austin Maigis. July, 2016.
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out of hand at The Egg, Farquharson Hall, and all kitchens, every year.78 The remaining bananas are distributed for use in kitchen/bakeshop classes.
We can minimize the unethical labor practices of large corporate-owned banana plantations, by purchasing privately developed natural bananas. Purchasing Fair Trade Certified or Equal Exchange bananas will ensure that small banana plantation farmers and workers will receive fair, livable wages.
After analysis, this policy memo proposes purchasing Fair Trade Certified bananas to ensure the treatment of workers is humane and fair.
78 Creighton, James. Personal interview conducted by Austin Maigis, July 2016.
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What is Organic Agriculture According to the USDA?
Organic agriculture produces products using methods that preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics. USDA organic standards describe how farmers grow crops and raise livestock and which materials they may use.Organic farmers, ranchers, and food processors follow a defined set of standards to produce organic food and fiber. Congress described general organic principles in the Organic Foods Production Act, and the USDA defines specific organic standards. These standards cover the product from farm to table, including soil and water quality, pest control, livestock practices, and rules for food additives.
Organic farms and processors:
Preserve natural resources and biodiversity Support animal health and welfare Provide access to the outdoors so that animals can exercise their natural behaviors Only use approved materials Do not use genetically modified ingredients Receive annual onsite inspections Separate organic food from non-organic food79
Defining Local: 79 United States Department of Agriculture,2016, http://www.usda.gov/wps/portal/usda/usdahome
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Terms such as “local food,” “local food system,” and “(re)localization” are often used interchangeably to refer to food produced near its point of consumption in relation to the modern or mainstream food system. The New Oxford American Dictionary (NOAD) defines a “locavore,” which was NOAD’s 2007 word of the year, as a local resident who tries to eat only food grown or produced within a 100-mile radius. This 100-mile radius measure is not, however, a standard for local markets. For example, found that many consumers disagree with the 100-mile designation for fresh produce.
In terms of defining distance, opinions are quite varied. Distances that are perceived to constitute local may vary by region. Population density is important because what is considered local in a sparsely populated area may be quite different from what constitutes local in a more heavily populated region.
This is referred to as “flexible localism,” with the definition of “local” changing depending on the ability to source supplies within a short distance or further away, such as within a State. For example, On the other hand, in Grant County, a sparsely populated rural and agriculturally based county, only 20 percent of 61 producers surveyed considered
their local market to be their own or surrounding counties.
Different definitions may also be appropriate, depending on the situation. For example, with regards to the Value-Added Agricultural Market Development program, run by USDA Rural Development, the 2008 Farm Act defines the total distance that a product can be transported and still be eligible for marketing as a “locally or regionally produced agricultural food product” as less than 400 miles from its origin, or the State in which it is produced.
Benefits Organic and Local Food Purchasing
“flexible localism,” with the definition of “local” changing depending on the ability to source supplies within a short distance or further away, such as within a State
King County, WA, a densely populated urban county, a survey of 54 producers found that 66 percent defined local market as their own or surrounding counties
USDA Rural Development, the 2008 Farm Act defines the total distance that a product can be transported and still be eligible for marketing as a “locally or regionally produced agricultural food product” as less than 400 miles from its origin, or the State in which it is produced.
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Local is Nutritious:
Local foods may affect health and nutrition in one of two general ways. First, local food systems may offer food items that are fresher, less processed, and retain more nutrients (e.g., because of shorter travel distances) than items offered in nonlocal systems. For example, locally obtained food may be healthier because “freshly picked foods … retain more nutrients than less fresh foods”. Consumers may purchase the same amounts and types of fruits and vegetables, but Whether or not local food systems tend to improve health and nutrition in this way is largely an unresolved empirical question. Locality may be only one factor that determines product freshness or retention of nutrients, and a link between travel distance and nutrient content has not yet been established 80
Local is Sustainable:
Food is traveling further from farmers to consumers as the food system increasingly relies on long-distance transport and global distribution networks. Concerns about fossil fuel use and greenhouse gas (GHG) emissions have increased scrutiny of the environmental impacts of transportation in the food system and the distance food travels to consumers. Advocates of localization of the food system argue that. This claim has also been cited as a potential benefit of localization among local food system researchers
Organic Benefits all Parties Certified organic products allow consumers and producers to prevent negative
externalities in the food system and help incentivize new organic technologies while promoting biodiversity in the ecosystem.
USDA Certified Organic at the Culinary Institute of America Focusing on increasing Organics in general in conjunction with local buying for major
vegetable grown in the Hudson Valley including Tomatoes, Garlic, Onions, Peas, Radishes, Turnips, Mushrooms, Lettuces, Kale, Squash, Cucumber, Musk Melons, and Celery etc... Are all points of interest and help defining a categories of local produce?
As Local as the Storeroom
80 Martinez, Steve, Michael Hand, Michelle Da Pra, Susan Pollack, Kathrine Ralston, Travis Smith, Stephen Vogel, Shellye Clark, Luanne Lohr, Sarah Low, and Constance Neuman Food Systems Concepts, Impacts, and Issues.USDA,2010, http://www.ers.usda.gov/media/122868/err97_1_.pdf
“Since local foods are fresher, the nutrient content of diets is improved”.
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“We are part of the Stuart Sherman buying group which states we must buy roughly 80% of our produce from Baldor…Baldor sources the best quality product from each category regardless of organic or not.”81
The Storeroom does an excellent job providing quality produce to the classrooms. The need for local purchasing has even been factored into the budget. On one hand, by not specifying organic or not CIA allows Baldor to buy from farmers who may be producing under virtual organic qualifications but choose not to carry the label. One the other hand by not asking for organic there is a larger possibility that the CIA may be purchasing from farms which do not follow regulation similar to those required for labeling as USDA organic.
Local at the CIAThe remaining 20% of the food purchasing budget is allotted to local purveyors during the
growing season. This number is debatably lower or higher than it should be. In theory 20% sounds like quite a bit of money but considering the amount of available produce during the growing season it may be lower than what is really required for any tangible effect on the school's output of food prepared using local ingredients
Actionable Goals and techniques for Increasing USDA Certified Organic and Local produce at the Culinary Institute of America
Purchasing the largest possible from farms defined as local during the general growing season even if this goes over our current budget for local purchasing. Create a Definition for local as per this paper and adapt standards for purchasing to reflect environmental and ethical concerns.
Requesting certified USDA organic labels on more products from our main purveyor or equivalent. Defining standards for farms which are not certififed but we beilve produce product of the same quality and limited drain on enviornment
Consider the IFOAM Organic 3.0 guidelines as a preferred framework for food purchasing.
Create a new position in the storeroom for someone to deal with the issues of sourcing for the school in regards to ethical purchasing to assist and advise the director of purchasing on his decisions. A team member who would spend a majority of time as a field agent directly responsible for finding new farms that meat standard and maintaining relationships and standards with current farms and purveyors to establish more sustainable and ethical purchasing streams.
Bring on Organic 3.0
81 Anthony Benedetto, Personal Interview, July 2016
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The International Federation of Organic Agriculture Movements Since 1972, IFOAM - Organics International has occupied an unchallenged position as the only international umbrella organization of the organic world, uniting an enormous diversity of stakeholders contributing to the organic vision.
ORGANIC 3.0: GOAL & CONCEPTThe overall goal of Organic 3.0 is to enable a widespread uptake of truly sustainable farming systems and markets based on organic principles and imbued with a culture of innovation, of progressive improvement towards best practice, of transparent integrity, of inclusive collaboration, of holistic systems, and of true value pricing.
TO SUMMARIZE, ORGANIC 3.0:
Is innovation-oriented and proactively assesses upcoming technology against evidence-based and scientifically evaluated impact potentials based on the Principles of Organic Agriculture
Expects operators along the whole value chain to be committed to ongoing improvements and to address all of the following dimensions: ecology, society, economy, culture and accountability
Provides more options for credible assurance, with more opportunities for inclusive and transparent participation by all, and exposes and mitigates conflict of interest at all levels of the public and private sector.
Is inclusive and proactively builds alliances with like-minded movements based on common visions rather than on competition and differences in detail. However, it also clearly distinguishes itself from unsustainable agriculture systems and ‘greenwashing’ initiatives 82
Sustainable and Ethical Food Purchasing Ingredient Sourer The storeroom may also consider hiring a new employee whose job would be to act as
a field research and sourcing member of the purchasing team responsible for making contact with local food producers. They would be responsible for surveying farms for
82 Arbenz, Markus, Organic 3.0 for Truly Sustainable Farming and Consumption,2105, http://www.ifoam.bio/sites/default/files/organic_3.0_discussion_paper.pdf
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potential buyer relationships. Especially those who do not have any kind of certification, but whose produce would be considered of the highest quality and grown using best practices.
Giving the CIA a more personal touch with local growers allows assurance of ethical and quality standards without having to front the substantial cost of purchasing for USDA organic product. Many smaller producers throughout the world choose not to have organic or ethical labeling for their own reasons yet still produce in a similar fashion and quality to those who do. Purchasing from those sources rather than those labeled gives the CIA a cost advantage which may potentially out way the cost a full time employee.
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Conclusion:
The CIA has a responsibility, and indeed a genuine self interest in ethical and environmental certification in purchasing. Not only do the propositions for change brought forward in this paper make sense morally and ethically, but they provide an opportunity for increased efficiency in purchasing, and have the potential for a deep and long term impact on the community through the incentivizing of ethical and sustainable practices.The certifications laid out in this paper offer only a small glimpse of the scope of understanding involving ethical and sustainable food labeling. It is important for decision makers to understand that it is their non-action rather than action which leads to the issues that make it necessary for certifying our purchases for improved equity and transparency between growers, producers, workers and their buyers. It is the understanding that is required for decision making on issues surrounding ethical and environmentally sustainable food purchasing practices that should be held above the implantation of any one ethical and environmental certification strategy.
To make specific change within the purchasing department at CIA and bring the goals and solutions of this paper into the fold we need the administration to reimagine the way in which the institution runs morally and ethically, and on what principles we want the institution to rest on moving forward. Always we must continue to produce education which The CIA can be proud while maintaining the budget. In a large sense the moral and ethical standards of our society are in need of change. The CIA is in a position to affect the way we as a society understand where our food comes from and the issues surrounding the food system. The CIA must invest in what its administration and the general consumer population believe it right.
Proposed solutions for change involve: Integration of greater number of more Fair Trade sources of purchasing than we
currently have paying particular attention to Staples like chocolate and bananas Increased purchasing of animal welfare certified animal products, creating specific
guidelines/quotas to ensure continued and increased purchasing of those products over time.
Reduction in use of conventional Foie Gras with a plane for full elimination set for a specific date
Increased purchasing of all produce using the Organic 3.0 guidelines and certified organic farms and/or farms which have similar standards to those of certified farms. In conjunction with this taking into consideration the potential for growth in the storeroom of specialists in environmental and ethical food sourcing and purchasing
Educating students and faculty
It is up to the decision makers of our institution to find it within themselves to become the champions of a more sustainable and ethical food system, and to provide the resources to those who are willing to begin the movement from within. The best investment an educational institution has is its students. Providing training for the issues of the future and continuing to be a leader in our industry only enhance the place of our institution
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Appendix A
AWA Beef Standards 1.0.1 Each farm must be a working independent family farm, that is, one on which a family
or individual: 1.0.1.1 Owns the animals. 1.0.1.2 Is engaged in the day to day management of the farm and its animals. 1.0.1.3 Derives a share of his/her/their livelihood. 1.0.1.4 Produces a livestock product for sale or trade. 1.0.5 Meat sold under the Animal Welfare Approved label or logo must come from animals
that have been slaughtered using a method and at a location that has received written approval from Animal Welfare Approved.
3.0.6 All animals must be thoroughly inspected at least once per 24 hours. 3.0.10 any sick or injured animals on the farm must be treated immediately to minimize pain
and distress. This must include veterinary treatment if required. 3.0.10.1 Recommended Homeopathic, herbal or other non-antibiotic alternative treatments
are preferred. 3.0.10.2 If alternative treatments are not suitable or not effective or if a veterinarian has
recommended antibiotic treatment, this must be administered. 3.0.10.3 Withholding treatment in order to preserve an animal’s eligibility for market is
prohibited. 3.0.14 There must be provision of a safe place for sick or injured animals to recover, free of
competition. 3.0.17 Growth hormones or the use of any other substances promoting weight gain are
prohibited. 3.0.18 Probiotics to promote positive health are permitted. 3.0.19 Records must be kept of the administration of veterinary medical products.
14.0.3 Slaughterhouses receiving animals in the Animal Welfare Approved program, or the process of slaughtering on-farm, must pass a review by the Animal Welfare Approved program for pre-slaughter handling, stunning, and killing.
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AWA Chicken Standards
1.0.1 Each farm must be a working independent family farm, that is, one on which a family or individual:
1.0.1.2 Is engaged in the day to day management of the farm and its birds. 1.0.5 Meat sold under the Animal Welfare Approved label or logo must come from birds that
have been slaughtered using a method and at a location that has received written approval from Animal Welfare Approved.
2.0.1 Birds who have undergone genetic selection to the point that their welfare is negatively affected are prohibited.
2.0.2 Birds must be chosen with consideration of their ability to thrive in the prevailing climatic conditions of the farm, in free range, forage-based, outdoor systems.
2.0.3 Cloned or genetically engineered birds are prohibited. 2.2.1 Artificial insemination for chickens is prohibited. 2.2.2 The use of birds from confinement and/or caged systems is prohibited. 2.2.4 When averaged over their entire lives, the rate of growth of meat chickens allowed to
grow naturally on an optimum ration must not exceed 0.075 lbs. (34 g) per day. 2.3.3 Birds that start life under Animal Welfare Approved standards must be kept to Animal
Welfare Approved standards for their entire productive lives.
3.0.4 A health plan emphasizing prevention of illness or injury must be prepared in consultation with the farm’s qualified expert advisor to promote positive health and limit the need for treatment. It must address:
3.0.4.1 Avoidance of physical, nutritional or environmental stress and lameness. 3.0.4.3 Climatic considerations. 3.0.4.8 Exclusion of predators and control of rats and mice.
14.1.5 Slaughterhouses receiving birds in the Animal Welfare Approved program, or the process of slaughtering on-farm, must pass a review by the Animal Welfare Approved program for pre-slaughter handling, stunning, and killing
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Appendix B:
HFAC Beef Standards FW 1: Wholesome, nutritious feed Cattle must be fed a wholesome diet which is: 1.
Appropriate for their age and species 2. Fed to them in sufficient quantity to maintain them in good health; and 3. Formulated or assessed to satisfy their nutritional needs as established by the National Research Council (NRC) Nutrient Requirements of Beef Cattle and as recommended for the geographic area.
FW 2: Free access to food Cattle must have free access to nutritious food each day, except when directed by a veterinarian.
FW 3: Feed records a. Producers must have written records and/or labels of the feed constituents, the inclusion rate and constituents of compound feeds, and feed supplements, including those records from the feed mill or supplier; and b. Make them available to the Humane Farm Animal Care Inspector during the inspection and at other times upon request.
FW 8: Easy availability of food a. Cattle must have adequate amounts of feed available to eliminate feed competition. b. If feed is restricted in a dietary protocol, extra trough space must be provided to reduce feed competition. c. The feeder space allowances in Appendix 1 must be met
FW 10: Clean feeding equipment a. Feed troughs/bunks must be kept clean and stale or moldy feed removed. b. Automatic feed delivery systems (e.g. grain delivery systems barns or in corrals) must be kept: 1. Clean; 2. Free of stale feed; and 3. Maintained in good working order.
FW 11: Minimizing contamination of water by feedstuffs Feeding and watering equipment must be designed, constructed, placed and maintained so that contamination of the animals’ feed and water is minimized.
FW 17: Water supply Cattle, including calves, must be provided with access to an adequate supply of clean, fresh drinking water, except when directed by the attending veterinarian
E 1. Environment for Cattle Beef cattle must be raised with continual access to the outdoors E 11: Ventilation a. Effective ventilation of buildings, permitting air movement at low
velocity while avoiding drafts and minimizing the entrance of rain and snow, must be provided.
E 19: Lying area a. Cattle must have access at all times to a lying area which is: 1. Well-drained or well-maintained with dry bedding, and 2. of sufficient size to accommodate all cattle lying down together in normal resting posture.
E 25: Freedom of movement Except as noted in E26, all cattle must at all times have: 1. Sufficient freedom of sideways movement to be able to groom themselves without difficulty; 2. Sufficient room to lie down and freely stretch their limbs; and 3. Sufficient room to rise and turn around
HFAC Chicken Standards
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FW 1: Wholesome, nutritious feed Chickens must be fed a wholesome diet which is: 1. Appropriate to their age and species; 2. Fed to them in sufficient quantity to maintain them in good health; and 3. formulated to satisfy their nutritional needs as established by the National Research Council (NRC) and as recommended for their geographic area.
FW 2: Free access to feed Chickens must have free access to nutritious feed each day, except: 1. when required by a flock veterinarian. 2. Prior to processing
FW 3: Feeding systems that prevent health problems Nutrient content and feeding regimes must be carefully controlled to prevent leg abnormalities and other welfare problems associated with rapid rate of growth.
FW 10: Number of drinkers the minimum number of drinkers that must be provided is as follows: 1. Bell: 1 per 100 chickens 2. Nipple: 1 per 10 chickens 3. Cup: 1 per 28 chickens
E 9: Litter The floor of all houses must be completely covered in litter. Chickens must have access to the litter area at all times. The litter must: 1. be of a suitable material and particle size; 2. be of good quality (clean, dry, dust-free, and absorbent); 3. Be managed to maintain it in a dry, friable condition;
E 20: Stocking density sufficient freedom of movement – all chickens must have sufficient movement to be able to without difficulty, to stand normally, turn around and stretch their wings. a. The maximum stocking density must be calculated on the weight of birds per available floor space.
E 21: Records of space allowances to ensure that the maximum housing density is not exceeded: 1. A plan of every house must be available to the assessor that indicates: a) The total floor area available to the chickens; b) The space allowance per bird (taking weight at market age into account), and c) The maximum number of birds permitted within the house.
E 29: Outdoor area a. must consist mainly of living vegetation. Coarse grit must be available to aid digestion of vegetation. b. The pasture must be designed and actively managed to: 1. Encourage birds outside, away from the pop holes, and to use the area fully;
E 31: Exits a. When chickens are kept in free-range systems the house must have sufficient exit areas appropriately distributed to ensure that all birds have ready access to the range. b. Each exit area must be no smaller than 1 ½ feet high and 1 yd. wide to allow the passage of more than one chicken at any one time. c. There must be a sufficient number of exit areas to allow the birds to enter and leave the building freely.
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Appendix C
1. Take after the standards of biological community-based fisheries administration. The fishery is figured out how to guarantee the uprightness of the whole biological system, as opposed to exclusively concentrating on the upkeep of single species stock efficiency. To the degree permitted by the present condition of the science, essential communications influenced by the fishery are comprehended and secured, and the structure and capacity of the environment are kept up.83
2. Guarantee every single altered stock are sound and inexhaustible. Abundance, size, sex, age and genetic structure of the primary species influenced by the fishery (not restricted to target species) is kept up at levels that don't weaken enlistment or long haul efficiency of the stocks or satisfaction of their part in the biological community and sustenance web.
A wealth of the primary species influenced by the fishery ought to be at, above, or fluctuating around levels that take into account the long haul creation of most extreme reasonable yield. Higher plenitudes are 84fundamental on account of scrounge species, keeping in mind the end goal to permit the species to satisfy its environmental part
83 http://www.seafoodwatch.org/-/m/sfw/pdf/standard%20revision%20reference/2015%20standard%20revision/mba_seafoodwatch_fisheries_criteria_final.pdf?la=en84 Ibid