Vital Living

The global human effect of grains, meats and water
The non-profit DirectionFive is a culinary and nutrition program for kids. We have five programs (or directions) and one of them is the connection of the Earth’s health to our personal health, and how the choices we make on a daily basis affects this connection. Our food system is an integral part of this. When we teach kids about our food system, you can practically see the light bulbs go on! We begin by explaining some basic information about the Earth, then we discuss this information so they can make informed decisions.
Interesting statistics
• Humans have already altered between one-third and one- half of Earth’s non-ice-covered land, much of it for agriculture.
• 200 years ago, average topsoil depth was 21 inches on cropland—today it’s 6 inches (according to the United Nations Educational, Scientific and Cultural Organization or UNESCO).
• Approximately 60 percent of the world’s freshwater withdrawals go toward irrigation of crops (UNESCO).
Of the earth’s surface, 72 percent is water, 28 percent land. Of the 28 percent that’s land, 24 percent is inhospitable (mountains, arctic or desert). That means less than four percent of the earth’s total surface area is arable and suitable for growing crops.
• Agriculture accounts for approximately two-thirds of water use worldwide and for 80 percent of water use in the U.S.
• 1,000 kg of water is used to produce 1 kg of grain.
• Only 20 percent of arable land (that can be used for growing crops) in developing countries is irrigated, but it produces around 40 percent of all crops and close to 60 percent of cereals.
• The irrigated area in developing countries is expected to increase by 40 million hectares (one hectare = 2.47 acres, so, that’s 99.8 million acres) or 20 percent by 2030.
At DirectionFive, we teach mostly vegetarian dishes, although we also teach how to roast a chicken, make quiche, and if the kids want to understand how to cook a steak properly, we teach that. We teach kids (then they teach their families) how food choices make a difference and how to vote with their fork.
Did you know?
Meat-based diets consume more grain resources than plant- based diets:
• 700 kg grain to produce 100 kg of beef.
• 400 kg grain to produce 100 kg of pork.
• 200 kg grain to produce 100 kg of poultry.
Meat production is an inefficient use of resources: grain, land and water.
Meat production accounts for:
• 70 percent of all agricultural land.
• 30 percent of the planet’s land surface.
• 40 percent of the world’s grain is grown for livestock feed.
• 60 percent of corn grown in the U.S. is used as animal feed vs. less than 1 percent for direct human consumption as sweet corn (i.e., corn on cob).
Sources: American Farmland Trust; Worldwatch; and National Corn Growers
Livestock and climate change
• Livestock is responsible for 18 percent of greenhouse gas (GHG) emissions. One (dairy or beef) cow can emit between 100 to 200 liters of methane per day. This doesn’t include the methane that continues to be generated through bacterial decomposition in waste storage lagoons. Methane gas is twenty-five more powerful a greenhouse gas than carbon dioxide.
• Greater contribution than transportation.
• 37 percent of all emissions of methane.
• More than 20-times the global warming potential of CO2.
• 65 percent of emissions of nitrous oxide.
• 286-times the global warming potential of CO2.
• Stays in the atmosphere for 114 years.
• Nitrogen-based fertilizers are a top source.
• 51 percent of U.S. nitrogen is used for fertilizers for animal feed/pasture.
At DirectionFive we suggest the consumption of less meat products as part of sustainable resource management— think of the program started in WW I called Meatless Mondays. Just one day a week meat-free will make a difference. We want the kids we teach to one day have a healthier planet on which to raise their kids and every choice we make affects that goal.
Patty James M.S., C.N.C.
DirectionFive Health
Founder and Director
www.directionfive.org
707-575-9621
Nutritionist/Chef/Writer
Co-author of More Vegetables, Please!
www.pattyjames.com • 707-888-1103