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    LESSON - 9 Sustainable Food and Beverage Management

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    Nathaniel Tolentino

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    LESSON - 9 Sustainable Food and Beverage Management

    Uploaded by

    Nathaniel Tolentino
    7 views9 pages

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    7 views9 pages

    LESSON - 9 Sustainable Food and Beverage Management

    Uploaded by

    Nathaniel Tolentino

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    IX.

    SUSTAINABLE FOOD
    AND BEVERAGE
    MANAGEMENT
    INSTRUCTOR: MS. DJ M. FERNANDEZ
    Sustainable Food:

    • Sustainable food considers environmental, social, and economic


    factors throughout the entire food production and consumption
    chain.

    • It promotes responsible practices that support long-term


    ecological balance.
    Issues Around Food Security and Genetic Engineering:

    • Ensuring access to sufficient, safe, and nutritious food for


    all.

    • Genetic engineering can contribute to increased crop yield,


    pest resistance, and enhanced nutritional content.
    Categories of Sustainable Food:
    • Locally sourced, organic, fair-trade, and seasonal foods.
    • Plant-based and low-impact protein options.

    6 of the most sustainable food in the world

    Mushrooms
    Pulses
    Mussels
    Seaweed
    Cereals and grains
    Organic fruit and Vegetable
    Nutrition and Health:

    • Considering nutritional value, balanced diets, and the impact of food


    choices on health.

    • Educating consumers on making informed and healthy food choices.


    Challenges of Modern Food Production:

    • Intensive farming practices, monoculture, and overuse of chemicals.

    • Transportation-related carbon emissions and food waste.

    Intensive Farming Practices:

    Challenge: Modern food production often relies on intensive farming practices that prioritize
    high yields and efficiency. This includes the use of large amounts of chemical inputs, such as
    fertilizers and pesticides, and the mechanization of farming processes.

    Impact: Intensive farming can lead to soil degradation, loss of biodiversity, and increased
    vulnerability to pests and diseases. The overuse of chemical inputs may result in water
    pollution, affecting both surface water and groundwater.
    Organic Food and Organic Food Labeling:

    • Organic farming avoids synthetic pesticides and fertilizers.

    • Organic food labeling certifies adherence to organic farming standards.


    Concept of 'Food Miles' and Sustainable Wine Sourcing:

    • 'Food miles' represent the distance food travels from production to


    consumption.

    • Sustainable wine sourcing involves environmentally conscious grape


    cultivation and winemaking practices.
    Sustainable wine sourcing involves environmentally conscious practices in grape cultivation and
    winemaking to minimize negative impacts on the environment, conserve resources, and promote
    social responsibility. It encompasses various aspects of viticulture and winemaking, considering
    ecological, social, and economic factors.

    Key Practices:

    • Organic Farming: Avoiding synthetic pesticides and fertilizers, and promoting soil health
    through natural methods.
    • Biodynamic Farming: An approach that goes beyond organic farming, considering cosmic
    rhythms and holistic farm management.
    • Water Conservation: Efficient use of water resources through technologies like drip irrigation
    and sustainable water management practices.
    • Biodiversity Conservation: Preserving natural ecosystems, planting cover crops, and
    maintaining biodiversity in vineyards.
    • Energy Efficiency: Implementing energy-efficient winemaking processes, use of renewable
    energy, and reducing overall carbon footprint.

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