In this file:

 

         Antibiotic Resistance: Moving Forward Through Shared Stewardship

         What Does 'Sustainable American Dinner Plate' Look Like?

 

 

Antibiotic Resistance: Moving Forward Through Shared Stewardship

 

ThePigSite News Desk

28 August 2014

 

US - The National Institute for Animal Agriculture will host a symposium 12-14 November, 2014, in Atlanta, Georgia, titled ďAntibiotic resistance: Moving forward through shared stewardship. Registration now is open and can be completed online.

 

Appropriately, stewardship is the theme for the 2014 NIAA Antibiotics Symposium. More specifically, the symposium will focus on antibiotic use and resistance, and moving forward through shared stewardship.

 

The NIAA Antibiotics Symposium brings together academia, government researchers, the scientific community and stakeholders within animal agriculture, human medicine and the environment to share and learn from each other in order to seek resolution about the often misunderstood issues of antimicrobial use and resistance.

 

The goal of the symposium is to educate attendees about minimising resistance and maintaining antimicrobials important for animal and human health...

 

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http://www.thepigsite.com/swinenews/37507/antibiotic-resistance-moving-forward-through-shared-stewardship

 

 

What Does 'Sustainable American Dinner Plate' Look Like?

 

USAgNet - 08/28/2014

 

A term common in food production today, sustainability has been difficult to define. Even so, several major food companies have promised to only use and sell products that are raised in a sustainable manner.

 

While many definitions of "sustainable" exist, one of the most common definitions used comes from the United Nations (http://www.un.org/en/sustainablefuture/sustainability.shtml). It's a definition that traces back nearly 30 years and connects social, environmental and economic components.

 

"In general, (sustainable) means meeting the food and fiber needs of people today without harming the environment," said Mary Lee Chin, a nutrition educator and consultant, and a registered dietitian, "and, not only meeting these needs for today but into the future, too, so that we protect the environment for future generations."

 

Chin, a native of Denver, spoke Aug. 26 at Kansas State University in Manhattan to K-State Research and Extension family and consumer science professionals about "The Sustainable American Dinner Plate" and the revolution of foods and food choices on the American dinner table.

 

She said along with protecting the environment, being sustainable means taking the needs of producers and consumers of food into account.

 

"Another factor involves the people who produce the food, that they produce it in a manner they can make a living wage," Chin said. "Then going along the food production line, it also means that the food that is produced so it is affordable for people as well."

 

In addition to addressing the challenge of defining sustainability, Chin also discussed food labeling and nutrition, and how to meet the nutrition needs of a world population that is expected to reach 9 billion by 2050, among other production agriculture challenges.

 

While foods might bear many labels, not all of the labels are standardized or regulated, Chin said. This can lead to confusion among consumers.

 

"If something is labeled 'organic,' that is certified, and there are standards for that," she said. "But, if something is labeled 'local' or 'natural,' there is no standardization."

 

A "local" label is often more important to consumers than any other food label, Chin said, as consumers feel as if they are buying fresh foods and supporting their local economies. But, a "local" label could mean the product was produced in the immediate community, to being trucked from within the state, to being brought in from the region.

 

Research recently published in the International Food and Agribusiness Management Review (http://ageconsearch.umn.edu/bitstream/167903/2/220130036.pdf) has shown that nearly a quarter of consumers from the United States and Canada often confuse the terms "local" and "organic." Retail sales of both local and organic products have seen increasing demand over the last decade, according to the research, and although locally produced foods can be raised organically, not all locally raised foods are organic.

 

Other research has shown that consumers are also confused about the meaning of "natural" labeled food products. A recent study by Consumer Reports (www.consumerreports.org/) has shown that 59 percent of consumers check whether the products they are buying are "natural," despite that no verified label for the term exists.

 

The U.S. Department of Agriculture (www.fsis.usda.gov/), the regulatory agency for meat, poultry and egg products, said that any meat item can be called "natural" if it contains no artificial ingredients or added color, and it is only minimally processed. The U.S. Food and Drug Administration (FDA), which regulates all other foods, does not currently have a definition for "natural."

 

Consumers should educate themselves about what different labels mean, Chin said. The nutrition labels are separate from any label indicating how the product was raised...

 

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http://www.usagnet.com/story-national.php?Id=1910&yr=2014