Reference no: EM131312935
• Eating Locally
Overview
Craft a 2 -page argument in favor of eating locally sourced food.
By successfully completing this assessment, you will demonstrate your proficiency in the following course competencies and assessment criteria:
Context
As you consider the topic of local food, take some time to consider food safety issue and the closely related environmental issues of waste and safe living environments. The Assessment 3 Context document provides an overview of these issues. Take time to review this document for key concepts and ideas related to safe food production, safe waste disposal, and safe homes.
Questions to Consider
To deepen your understanding, you are encouraged to consider the questions below and discuss them with a fellow learner, a work associate, an interested friend, or a member of the business community.
• How could you implement a local diet into your lifestyle?
• Are there farmers' markets in your area?
• What environmental risks to your food or your home might be involved when you shop in a farmers market?
• Where is the nearest community supported agriculture farm (CSA) to your home?
• How could you encourage others to eat locally?
• What are the ecological and human health concerns associated with agricultural and household pesticides?
• Is the U.S. ethanol fuel program adding to the world food crisis? If so, how? If not, why is that so?
• Do you think irradiation is a safe technology? Do you think labeling should be required on irradiated food?
• What is an example of a green building technique? Do you think it is feasible for most people to use these techniques? How could it be made more accessible to the general public?
• What actions could you take to make your home a safe, healthy home?
• What happens to food waste and solid waste in your home and in your community? Follow the path from home to end point.
• What can be done to minimize food waste in the United States?
• What can be done to minimize the amount of solid waste ending up in our landfills?
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Resources
Required Resources
The following resources are required to complete the assessment.
Capella Resources
• APA Paper Template.
Suggested Resources
The following optional resources are provided to support you in completing the assessment or to provide a helpful context. For additional resources, refer to the Research Resources and Supplemental Resources in the left navigation menu of your courseroom.
Capella Resources
• Assessment 3 Context.
Capella Multimedia
• Chemical Additives in Food | Transcript.
Library Resources
The following e-books or articles from the Capella University Library are linked directly in this course:
• Friis, R. H. (2012). The Praeger handbook of environmental health. Santa Barbara, CA: Praeger.
o Volume 1: Foundations of the Field.
o Chapter 10, "Solutions to the Growing Solid Waste Problem."
o Volume 2: Agents of Disease.
o Chapter 5, "Food Contamination and Poisoning."
o Chapter 13, "Carbon Monoxide Poisoning: Health Effects, Surveillance and Epidemiology."
o Chapter 25, "Keeping Your Home Environment Clean, Safe and Healthy."
o Volume 3: Water, Air and Solid Waste.
o Chapter 14, "Indoor Air Pollution and Health."
o Chapter 24, "Assessment of Municipal and Agricultural Waste Residuals."
o Volume 4: Current Issues and Emerging Debates.
o Chapter 23, "Modern-Day Agricultural Practices and Their Impact on Human Health and the Environment."
• BelseyPriebe, M. (n.d.). An overview of the 100-Mile Diet.
o The 100 Mile Diet can help you understand the impact of our current agricultural and shipping system, and how to begin implementing a local diet.
• Brooks, M., Foster, C., Holmes, M., & Wiltshire, J. (2011, December). Does consuming seasonal foods benefit the environment? Insights from recent research. Nutrition Bulletin, 36(4), 449-453.
• Clavin, A. A. (2011, November). Realising ecological sustainability in community gardens: A capability approach. Local Environment, 16(10), 945-962.
• Clemmitt, M. (2008, June 27). Global food crisis: What's causing the rising prices? CQ Researcher, 18(24), 553-576.
• O'Brien, K. (2013, August). Global environmental change III: Closing the gap between knowledge and action. Progress in Human Geography, 37(4), 587-596.
• O'Donnel, K. (2014). Become a flexitarian. Mother Earth News, (264), 42-48.
• Shea, S. B. (2008, June). Explore with a localvore. New York State Conservationist, 62(6), 2-6.
Course Library Guide
A Capella University library guide has been created specifically for your use in this course. You are encouraged to refer to the resources in the BIO-FP2000 - Environmental Health Library Guide to help direct your research.
Internet Resources
Access the following resources by clicking the links provided. Please note that URLs change frequently. Permissions for the following links have been either granted or deemed appropriate for educational use at the time of course publication.
• Buzby, J. C., Wells, H. F., & Hyman, J. (2014, February). The estimated amount, value, and calories of postharvest food losses at the retail and consumer levels in the United States. Economic Information Bulletin (No. EIB-21). Retrieved from https://www.ers.usda.gov/publications/eib-economic-information-bulletin/eib121.aspx#.VADkmbGZh61
• Carillo, P. (2014). Inside the garbage of the world documentary [Video]. Retrieved from https://www.youtube.com/watch?v=LtoGdrkt9EY
• Gunders, D. (2012, August). Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill (NRDC IP: 12-06-B). Retrieved from https://www.nrdc.org/food/files/wasted-food-ip.pdf
o This NRDC issue paper examines the issues surrounding food waste in the United States.
Bookstore Resources
The resources listed below are relevant to the topics and assessments in this course and are not required. Unless noted otherwise, these materials are available for purchase from the Capella University Bookstore. When searching the bookstore, be sure to look for the Course ID with the specific -FP (FlexPath) course designation.
• Hilgenkamp, K. (2006). Environmental health: Ecological perspectives. Sudbury, MA: Jones and Bartlett.
o Chapter 7, "Pests and Pesticides." This chapter looks at how pests are involved in disease transmission; the risks of pesticides, fungicides, and herbicides to humans and wildlife; and the importance of sanitation and natural means of controlling pests.
o Chapter 13, "Food Safety Concerns." This chapter discusses concerns around food-borne illnesses, ways to assure food quality, what the term organic means, and ways to lower exposure to harmful substances. Issues relating to use of hormones and antibiotics in livestock and pros and cons of genetically engineered food are also examined.
o Chapter 14, "Waste Management." This chapter covers the terminology associated with waste management; management of human waste through sewers and alternatives technologies; laws associated with hazardous waste disposal, transportation, and clean-ups; and ways individuals can lessen their impact on the environment.
o Chapter 15, "Housing and Indoor Environments." This chapter addresses indoor air quality, what affects it, and changes you can make to improve indoor air quality at home or at work.
Assessment Instructions
in a 2 page report, make a case for eating locally. Address the following in your report:
• Identify the benefits of implementing a local diet.
o What are the benefits to the environment?
o How does a local diet conserve natural resources?
o What are the potential benefits to human health?
• Discuss specific ways in which you could implement a local diet. How could you (or do you) integrate a local diet into your lifestyle?
o Identify several examples of local food sources you have access to. Are there farmers' markets in your area?
o What is community supported agriculture (CSA)? What is the history of the CSA movement? Where is your nearest community supported agriculture farm (CSA)?
• Identify sustainable methods for dealing with food waste in your home. How do you currently handle your family's food waste?
• Describe ways you could encourage others to eat locally.
Additional Requirements
Your report should follow a logical structure and be evidence based. Use the APA Paper Template (linked in the Resources under the Required Resources heading) as a resource for citations and formatting.
• Written Communication: Written communication should be free of errors that detract from the overall message.
• Length: The report should be 2-3 pages in content length. Include a separate title page and a separate references page.
• Font and Font Size: Times New Roman, 12-point, double-spaced. Use Microsoft Word.
• APA Formatting: Resources and in-text citations should be formatted according to APA (6th edition) style and formatting.
• Number of Resources: You are required to cite a minimum of 2 scholarly resources. You may conduct independent research for resources and references to support your report. Provide a reference list and in-text citations for all of your resources, using APA format. You may cite texts and authors from the Resources.
Attachment:- Eating_Locally.rar