X iosillo/Downloads/Term%20Assignment%201%20-%20Values%20Assessment%20(2).pdf Read aloud Ask Bing Al + of 5 Sustainable Food Systems Term Assignment One - Identify your Values Self-Assessment Due Date: Part A - Due Week 2 ( /10 = 10%) Part B - Due Week 14 ( /10 = 10%) Total Grade Value [Part A+B = 20% ( /20 ) points] Learning Objective When you eat a meal do you think about where your food comes from and how it ended up on your plate? Every ingredient we consume has or had some sort of impact on either the environment, our health, our communities, on social justice, ethical values, or our sheer enjoyment. Connecting the impacts of your food choices and clearly understanding what values you identify are the first step to becoming a conscious consumer. Format This assignment will have two parts. Part A will be completed and submitted to the "Part A Values Self-Assessment" folder at the beginning of the semester (Week 2) and Part B will be a re-evaluation of your values at the end of the semester. You will submit Part B to the associated "Part B - Values Self-Assessment" assignment folder with re-evaluated self-assessment and the answer to the reflection question. To begin the assignment, please read the following: Story of a Typical Canadian Breakfast Want to start your day with a meal that embodies your values? If you shop like most Canadians, chances are the food you eat has been processed and has traveled quite far to make it onto your plate. Consider a typical Canadian style breakfast-the kind you aceres Asse X + 620Belliosillo/Downloads/Term%20Assignment%201%20-%20Values%20Assessment%20(2).pdf T Read aloud Ask Bing Al + of 5 Want to start your day with a meal that embodies your values? If you shop like most Canadians, chances are the food you eat has been processed and has traveled quite far to make it onto your plate. Consider a typical Canadian style breakfast-the kind you might see shared by a family on TV-and the daunting journey these staples typically undergo to make it to your plate. ORANGE JUICE Due to the mass production of oranges, orange juice became a breakfast fixture in the early 1900s. If you look at a large, branded juice company, you may find that the largest source of oranges is Florida. Across more than 500 groves, more than 2,000 workers pick 48 million oranges daily to get juiced about eight hours later. These groves are typically managed by large amounts of synthetic fertilizers and pesticides that leech into the environment, destroying the integrity of the soil, chemical runoff into nearby fresh water sources, leeching into oranges themselves and exposing the agricultural workers to genetically modified toxins. Once the oranges are grown and harvested, the processing plants that handle the oranges operate 24 hours a day, seven days a week expelling a large amounts of climate changing emissions into the atmosphere. Eventually, the product could be shipped to dozens of countries on every continent EGGS Eggs have been a breakfast standard for many years-even the ancient Romans preferred an eggy breakfast if one was available. Today, 99 percent of farm animals in Canada. live on factory farms. If you buy a standard egg at a supermarket, it probably came from a chicken living in an industrial hatchery. There, the chicken most likely lived in a small cage, inside a barn shared with as many as 250,000 hens, selectively bred to acerse X + elliosillo/Downloads/Term%20Assignment%201%20-%20Values%20Assessment%20(2).pdf T Read aloud Ask Bing Al + 60 2 of 5 | QEB preferred an eggy breakfast if one was available. Today, 99 percent of farm animals in Canada. live on factory farms. If you buy a standard egg at a supermarket, it probably came from a chicken living in an industrial hatchery. There, the chicken most likely lived in a small cage, inside a barn shared with as many as 250,000 hens, selectively bred to produce eggs at unnaturally high rates. The life of these specific egg laying chickens was born into a highly mechanized and unnatural environment where they are not prized for anything but their value of their egg production. Once the chicken produces its "value" The egg then runs on a conveyor belt, sorted, packaged, and shipped in a refrigerated truck to a distribution center. BACON Bacon is one of the world's oldest cuts of meat: More than 1,000 years ago, the Chinese began preserving pork in salt. In order for pigs to go to your market now, they have to be raised, slaughtered, and processed, and 22 million pigs meet this fate every year in Canada. Large bacon producers can run dozens of factory farms across the country, where pigs are kept in cages. Some sows (female pigs) are kept isolated in small individual gestation cages where they're fed and inseminated; after they've given birth several times, they're slaughtered at age three or four. The largest North American facilities can slaughter up to 32,000 pigs per day. Once slaughtered, the pig bellies-the part bacon is often made from-are separated, processed (cured with sugar and preservatives), sealed in plastic, and shipped to your grocer. HASH BROWNS Did you know that Canadian potatoes account for approximately 36% of all fresh and processed vegetables consumed in Canada. Canada is also among the top 20 potato producing countries worldwide. If you're heating up frozen hash browns, they likely were processed in a massive Prince Edward Island factory: thousands of potatoes on a conveyor belt cleaned and peeled under high-pressure steam, then run through a mechanical cutter and sliced into strips. Those strips are blanched in hot water, cooked with dextrose (a sugar) and a salt preservative, and flash frozen into their ultra-processed state. They're packaged by machines and stored in a freezer room, then load-ed onto trucks and shipped across the country every day. Ei If Ne acerX elliosillo/Downloads/Term%20Assignment%201%20-%20Values%20Assessment%20(2).pdf T Read aloud Ask Bing Al + 2 of 5 | Q | 0B After reading the above: Story of a Typical Canadian Breakfast. We can then begin to Identify your food values: The principles that guide your dietary choices. Below is a guide to five major categories of food values with examples sub values for that category. Choose three values. What matters most to you? And what matters least? Remember: Every meal is an opportunity to express and embody your principles. At the end of the course, you will reevaluate these values and see if they have changed after learning about the course content. You will also be presented with a final reflection question on why your values changed or why they remained the same. Major Value #1 SUSTAINABILITY Sub Values: Climate justice, Conservation, Contamination reduction Waste reduction Actions: Buying organic or from regenerative farms, Eating less meat, Gardening, Reducing food waste, Reducing packaging waste, Eating seasonal foods Major Value #2 ETHICS Sub Values: Animal welfare Labor justice Social justice Racial equity Food accessibility Actions: Buying from growers/companies with fair labor practices, Volunteering at food programs, Buying and eating humanely raised and butchered meat, Going Nea aceralues Asse X 9%20Belliosillo/Downloads/Term%20Assignment%201%20-%20Values%20Assessment%20(2).pdf Read aloud Ask Bing Al - + 0 3 of 5 | Q 1 0 Major Value #2 ETHICS Sub Values: Animal welfare Labor justice Social justice Racial equity Food accessibility Actions: Buying from growers/companies with fair labor practices, Volunteering at food programs, Buying and eating humanely raised and butchered meat, Going vegan/vegetarian, Supporting minority farmers/ business owners Major Value #3 PERSONAL HEALTH Sub Values: Nutritional balance, Energy, Whole (unprocessed) eating, Reduced chemical exposure Actions: Avoiding processed foods, Eating less meat, Buying organic or from regenerative farms, Growing your own fruits and vegetables Major Value #4 PERSONAL PLEASURE Sub Values: Enjoyment, Convenience, Time , Comfort, Mindfulness Actions: Spending more time on meals (eating or producing) , Experimental cooking/eating. Trying new cultural foods, using new ingredients, connecting to your roots through food Major Value #5 COMMUNITY Sub Values: Connection, Sharing, Generosity, Reciprocity Actions: Sharing meals, participate in a volunteer program, join a community garden or plant a garden, consciously support local businesses/farms Part A: Due Week 2 Choose your top three major values from the 5 listed categories. Briefly explain what acer