Gotham Grazer Blog

Transforming Bronx Bodegas

Last week, we were able to attend the Just Food Conference, a two-day event that brought together 800 people to collaborate on topics of food justice, healthy eating, and sustainable food initiatives. 

Given that two of our Gotham Grazer schools are located in the Bronx, we made sure to attend a breakout workshop titled "Bronx Bodegas: Healthy Retail in the Bronx.

Bodegas widely outnumber supermarkets in the Bronx, making them a major source of food for low-income families.  However, these food products are normally processed and/or pre-packaged goods with low nutritional values.  During this panel discussion, multiple organizations - Bronx Health Reach (in partnership with the Bodega Association of the United States), BronxWorksUrban Health Plan, and Montefiore Health System - discussed their joint mission of transforming bodegas into sites where affordable, healthy food will be available. Tactics include changing product availability (low-sodium canned vegetables, whole-wheat bread, low-fat milk) and changing visibility (putting water bottles at eye level and moving soda towards the back, displaying fruit at the check-out counter).  The organizations are collaborating with food distributors and suppliers to make the necessary changes, training bodega owners to sustain these changes, and engaging the community through tasting events and youth programming. 

In 2016, the Bronx received a health ranking of 62 out of 62 counties in New York.  With 14,000 bodegas in the entire city, training owners to successfully sell healthy products could be a major turning point in improving the health of the Bronx.

Reevaluating Food Needs for the Future

For years, researchers have been saying that food production will need to double by 2050 in order to meet the needs of the rising population.  

A study recently published in BioScience offers new information that this is likely not the case. After analyzing current projections for food demand and population rise, researchers estimate that only a 25% - 70% increase in food production will be necessary.  Although this is a wide range, it is still much lower than 200%, and can be acheived using rates that are similar to past increases in food production.


According to one of the co-authors of the study, Mitch Hunter, "This additional breathing room may be critical, because our analysis also shows that agriculture’s environmental footprint must shrink drastically to safeguard the ecosystems that humans rely on."  For instance, researchers say that by 2050, agricultural greenhouse gas emissions need to be cut by 80% in order to avoid significant global temperature increases.  This dramatic reduction would be nearly impossible if food production were to double within the same time-frame.  With more accurate projections of what global food needs are going to look like, there can be more precise planning for intensifying sustainability goals within agriculture.  For more details on the study, check out the full article on Grist.

How to Effectively Integrate Produce into School Lunches

School lunches might have a variety of fruit and vegetable options, but many factors contribute to whether students will actually eat them.



This article from The Wall Street Journal highlights five ways that schools are working to get students more interested in eating fruits and vegetables:


1. Visibility
Studies show that when fruits and vegetables are placed at the front of the lunch line, students are more likely to put them onto their plate. One study also observed that children who were given carrots as snacks before lunch time - when they were most hungry - were likely to finish all of the carrots.

2. Marketing
Rather than placing fruits and vegetables in large industrial trays, schools are using colorful bowls and unique display techniques to peak interest.  Fun names such as "x-ray carrots" and "turbo tomatoes" are also making a difference.

3. Tracking
This is not necessarily a direct means for improving vegetable intake, but tracking what students are putting onto their trays, and what they are throwing out, is a useful way to see which food items students prefer most.  With the proper adjustments to the menu and the lunch line set-up, tracking can ultimately improve produce consumption and help find solutions for food waste. 

4. Professional Chefs
A study performed by Harvard T.H. Chan School of Public Health showed that partnerships between chefs and cafeterias - both long and short term - showed a 30% increase in produce consumption.  Bringing in a professional chef, especially one who shows students how to make yummy, healthy dishes, can get students to connect to their food in new ways.

5. Classroom Education
Food education needs to expand beyond the cafeteria.  Bringing fruits and vegetables into the classroom allows students to have a hands-on learning experience where they can become acquainted with new food items. Farm field-trips and classroom gardens are other means to get students excited about healthy eating.


Check out the full article to see the different case studies and research that brought about this advice!


Food Label Standardization By 2018

Unclear labels are a huge issue when it comes to food waste. 

We've all thrown out food from our refrigerator that was past it's expiration date.  What most people don't know is that the date on food products is not always telling you when it expires; sometimes, the date is an indicator of when the food will no longer be at its "peak flavor."  As a result, we end up throwing out food that is still perfectly safe to eat.

Advocates have been seeking a more concrete labeling system for years; the differences between "Sell By," "Best If Used By," "Use Before," "Expires On," and the other varying labels are just too subtle.  

As of a few weeks ago, the two largest grocery trade groups, the Food Marketing Institute and the Grocery Manufacturers Association, landed on two universal labels: "Use By," which indicates when a product is no longer safe to eat, and "Best if Used By," which indicates when a product may no longer be at its peak quality.  Although this new labeling system is voluntary, we hope that most manufacturers will get on board and have these labels widespread by 2018. For more info, check out the original article from The Washington Post.

Classroom Update: Food Habits Through Generations

One of our Gotham Grazer schools is currently watching Food, Inc., the 2008 documentary that examines the American food system.  

Towards the end of each class, students reflect on a number of questions related to the film, one being: How does the way you eat differ from that of your grandparents?  The students had a variety of answers, but the overwhelming theme was that past generations cooked the majority of their meals, and even ate fruits and vegetables from their own farms and gardens.  In comparison, the students said their own meals were usually a combination of takeout food, pre-made or frozen meals, and home-cooked meals.  After sharing these comments aloud, it was clear that the students were a little dismayed by what the food system had become.

In support of this discussion, we found an article that was recently on Food Navigator that connects millenials' food habits with food waste. According to food historian and broadcaster Dr. Polly Russell, older generations generally ate the same meals each week and were keen on leftovers.  Meanwhile, millenials demand choice, change, and variety, which often leads to an excess of unused, "exotic" foods.  The title of the article even suggests that millenials base their meals on what is worthy of being posted on Instagram.

Through all of this sociological analysis, we can see that the rules of supply and demand hold true for food consumers.  Part of our job at Gotham Grazer is to show students how they can skew the food system by purchasing fruits, vegetables, and meat that is produced sustainably and ethically. Our society will likely never return to the minimalistic eating habits that existed in the mid-20th century, and we need to find a way to enjoy the variety that we crave, while still making sustainable choices. 


Spotlight: Jennifer Goggin of Pippin Foods

This past week, we were able to chat with Jennifer Goggin about her company, Pippin Foods, which brings the farmers market experience to local supermarkets.  

Jennifer Goggin, CEO and Founder of Pippin Foods

Jennifer Goggin, CEO and Founder of Pippin Foods

Q: How did Pippin get started?
A: We just launched in December, but I’ve been working on it for about a year now. The drive to create the company came from my own frustration of going into my own grocery store and not seeing any New York State fruit, like peaches or plums in August, or other things that one would expect to find.  It was frustrating for me because I’m a big supporter of local foods; I like to buy from local farms whenever I can, but I can’t always make it to the farmers market since they close before the end of the work day.

I was wondering why I couldn’t get local food through the regular shopping channels; what was the blocker there? That sparked off about eight months of conversations with people in the retail world about why they don’t source more locally - what are the challenges for them, what would help them bring in more food, etc. From those conversations came the idea of Pippin, which provides retailers with a full service local produce program.

A local farmer that provides produce for Pippin Foods

A local farmer that provides produce for Pippin Foods

Q: How many supermarkets are you in?
A: Right now we are still in a pilot phase, but we are in one supermarket in Flushing and one in Hicksville, Long Island.

Q: How does it work?
A: Pippin does everything for the retailers, from finding the farms and vetting them, to arranging the orders and deliveries, and also providing the stores with marketing tools to tell the farm-specific story of where that product is coming from. We don’t do just a generic local tag with no other information.  There is really rich content and stories behind each product on the shelves, including who the farmer is and how they got started, pictures of the farm, a map of where the farm is in relation to the store, and all of the growing methods that the farm uses.  We are going beyond the distinction between organic and not organic, because there’s a lot of shades of sustainable growing methods in there that normally aren't talked about.  And each store has a tablet display right next to the shelf, where the shopper can click through to see all of this information.

Q: And you have an app right? 
A: Yes, the mobile app provides the same data as the in-store tablet, but what I like about the app is that it tells the shoppers before they get into the store which seasonal and local products are on the shelves.  That way you can plan your shopping or your dinner without wondering if the products will be available.  There’s nothing more frustrating than finding a cool recipe, but then you go to the store and the main ingredient isn't there - you have to rearrange your whole plan.

Pippin's tablet display at their Hicksville location.

Pippin's tablet display at their Hicksville location.

Q: Do you think this type of a platform would eventually reduce the number of farmers markets?
A: No, I don’t think so at all. I don't think that people who are going to farmers markets are going to go to their supermarket instead.  I think what it is going to do is expand market opportunities for farms. If they were selling at a farmers market before, now they can also sell through a supermarket and access those customers, who like me, go shopping after work and aren't going to farmers markets either way.  This helps the shopper get local products in whatever way is most convenient for them.

There are also different types of farms that sell at farmers markets versus supermarkets. Farmers markets are great for smaller farms,     but when you start looking at medium to large farms, the economics just don’t make sense for them. And if they were not selling through Pippin, they would likely be selling their products on the commodity market, which does not give them the premium they deserve.




Decoding Animal Welfare Labels

Buying meat and egg products has never been
more confusing.

Although organic certification comes from the USDA, humane certification is a whole other sector.  Turns out, there are multiple non-profits that give out animal welfare certifications, and each has slightly different requirements. For those of you who are thinking, "Don't all organic farms treat their animals kindly?" this is unfortunately not always the case. 

Organic farms have certain humane regulations that they must meet, but the extent to which those regulations are carried out and enforced can often be determined by the farm.  On the flip side, not all farms that are humanely raising meat are certified organic.  If both factors - organic and humane - are important to you, then you need to look out for two separate labels.

A recent article in The New York Times decided to parse out the differences between the top three animal welfare certification organizations (right), as well as point out some of the controversies that exist within this labeling system.  We recommend that you give it a read!

The Dose Makes The Poison

An article in The Washington Post is convincing readers that pesticide residues pose no risk, but it's a bit more complicated than that.

The Environmental Working Group keeps a “Dirty Dozen” list, which identifies the top 12 fruits and vegetables with the highest amount of pesticide residues.  The goal of the list is to educate consumers about what they are putting into their bodies, and to encourage them to purchase organic versions of these crops.  However, according to this article in The Washington Post, the list actually discourages people from buying fruits and vegetables all together.

A study performed by The Illinois Institute of Technology, where 500 low-income Chicago residents were surveyed on their organic/non-organic buying habits, found that upon learning about the “Dirty Dozen” list, consumers were less likely to buy any fruits and vegetables at all, regardless of their status on the list. 

Toxicologist Carl K. Winter says that consumers should not be wary about eating non-organic foods.  According to Winter, the pesticide residues on these fruits and vegetables “pose no risk to consumers,” because “actual exposure levels are typically millions of times lower than those that are of health concern.”  (There are many scientists and professionals that would disagree with this, but for the purposes of this blog post, we will assume that Winter is correct.)

In a nutshell, this article is saying that since there are nearly-zero health effects from pesticide residues, it is not necessary to buy organic produce. That’s worthy information to share with the public, but it ignores an important entity that does face true risks from pesticide usage: the environment.

When conventional farms use pesticides, they are contributing to the pollution of our air and water systems, diminishing biodiversity, and destroying soil health.  On the other hand, organic farms do the opposite - they deter pests without using synthetic chemicals.  This, along with other organic farming practices, can help to cleanse the environment of pollutants, improve biodiversity, and increase soil organic matter.  Organic farms become living ecosystems, whereas conventional farms have one goal: produce, produce, and produce. 

Although this article makes some valid points, it does a disservice to its readers by painting the picture that we shouldn’t bother with buying organic food.  Yes, you can be healthy without eating organic - this is something that we stress to our Gotham Grazer students all the time.  But in order to eat healthy and protect the planet, buying organic food is going to be necessary. 

New "In-Between" Organic Certification

The path to becoming an organic farm is not an easy one.

Aside from the strict regulations that organic farms abide by, there is actually a three-year transition period in which conventional farms must enforce organic practices, but cannot get any of the credit.  Although the demand for organic products is on the rise, many farmers are hesitant to make the switch, because it usually results in a drop in profits during this three-year time frame.  In response, the USDA has approved a proposal for a new transitional label which will make buyers aware of a farm's "almost organic" status.  This will allow farmers to charge their crops somewhere in between organic and non-organic prices, giving them the financial support they need to successfully become organic.  For more on this, check out the original article from NPR.

Bronx Hot Sauce

If you live in NYC, this hot sauce should be in your pantry!

Check out Edible Bronx's interview with King Phojanakong - restaurateur, chef, and creator of Bronx Hot Sauce.  In the interview, Phojanakong discusses what inspired him to become a chef, how he developed his unique hot sauce, and the role that the Bronx community plays in the sauce's creation.  In fact, one of our Gotham Grazer schools harvested their first round of peppers to be used in the sauce this past November!

Classroom Update: Q&A Panel

Our students get some one-on-one time with professionals in the sustainable food sector.

Last week, one of our Gotham Grazer schools hosted a guest speaker Q&A Panel in their Food Science and Culture class.  Our panelists included an urban agriculture design consultant from Blue Planet Consulting and a nutritionist from Community Healthcare Network.  In the days leading up to this event, students researched the panelists and their organizations, preparing a number of questions that would lead the 45-minute discussion.  After the panel concluded, the students had a chance to talk to each of the panelists individually with any follow up questions. As the end of the semester nears, this panel was a great way to tie together many of the topics that were studied since September!

Gene Editing vs. Genetic Modification

Gene editing and genetic modification might sound like the same thing, but in the world of food science, the distinction is important.

"Gene editing," or the process of cutting and pasting segments of DNA, has made its way into the agricultural industry.  In this New York Times article, we learn that this new way of genetically-altering food aims to enhance nutritional value, increase shelf life, and improve crop yields.  Real-life examples include soybeans that have healthier fatty acids, potatoes that stay fresh for a longer time, and wheat that has an increased resistance to fungal diseases.

The goals stated above are not so different from that of the G.M.O. movement, so what makes gene-edited crops so different from genetically modified crops?  The latter, which is associated with big-name companies like Monsanto, Dupont, and Syngenta, involves inserting genes from other organisms (usually bacteria) into the crop's genome.  In contrast, gene editing deals solely with altering the genes that already exist within the crop.  This process more closely mimics nature in that a random mutation could technically have caused the same result.

Although many see gene editing technology as a major improvement, others are already fearing a repeat of the controversies that exist within the G.M.O. movement.  As of right now, gene editing is not included in current regulations, and the FDA has yet to explain if, when, and how the regulations will be adjusted.  

Baldor Specialty Foods Leads in Food Waste Elimination

Within two years, Baldor Specialty Foods has successfully diverted all of its organic food waste.

This Foodtank article highlights Baldor Specialty Foods, a major produce distributor in the Northeast with locations in NYC, Boston, and Washington, D.C.  Baldor's food waste program, "sparCs," redistributes edible food scraps to a variety of local organizations, where are they utilized in juices, soups, sauces, and other yummy dishes.  Meanwhile, scraps that are not necessarily meant for human consumption, such as cantaloupe rinds, are either composted or reprocessed for animal feed. Check out the article for more info on their success!

Classroom Update: Holiday Treats

As we are gearing up for winter break, the environmental club at one of our schools hosted a holiday party equipped with yummy, yet alternative treats: sweet potato muffins and coconut macaroons.  

Although these are still baked goods and should indeed be eaten in moderation, they have some added health benefits that make them a bit more guilt-free than some of your typical holiday dessert items.  

For instance, sweet potatoes are high in Vitamins B6, C, and D, as well as iron, magnesium, potassium, and carotenoids.  Not to mention that they are a winter vegetable, so if you are able, you can buy them locally at your nearest farm stand.  Coconuts, mainly their oil, have been in the spotlight for their amazing benefits, many of which have to do with the healthy fatty acids that they contain.  Because of the way these fatty acids are structured, they actually promote weight loss, provide energy, ward off a number of diseases, and improve skin health.  To experience these delicious treat options, check out the recipes for yourself: Sweet Potato Muffins  and Coconut Macaroons.

Given that this is our last post before the holidays, we want to give a huge thank you to one of our champion partners: Con Edison.   Voted as the "Greenest Utility Company in the United States" in 2011, this company is dedicated to renewable energy, and environmental stewardship is at the core of their mission; we are proud to have Con Edison as a partner to Gotham Grazer!  

Happy Holidays to all of our readers - see you next year!

Fighting Livestock Methane Emissions With Seaweed

Seaweed has become a trending snack for humans.  Is it now a necessary snack for cows? 

This article, by Rebecca Rupp from National Geographic's "The Plate," reviews new findings that adding algae to livestock feed could reduce the amount of methane these animals release.  Cows (as well as sheep, goats, deer, and a handful of other mammals with ruminant biology) have a four-chambered stomach, and must ferment their food in order to fully digest it.  Because of that fermentation, cows release methane on a daily basis; so much so, that livestock cause more anthropogenic greenhouse gas emissions than transportation exhaust

The obvious solution to this dilemma is to cut back on livestock production, but this is much easier said than done.  Although plant-based diets have become more and more popular, only about 3% of the American population are committed vegetarians and vegans.  It would take a dramatic upheaval in consumer demand, as well as a certain level of political intervention, to significantly decrease the number of CAFOs in America.

With this in mind, scientists in Australia have turned to the unique chemical properties of algae to disrupt methane production within the cow itself.  After experimenting with a number of different seaweed species in artificial cow stomachs, it was found that Asparagopsis taxiformis cut methane production by about 99%.  

Photograph by Rasmus Loeth Petersen, Alamy

Photograph by Rasmus Loeth Petersen, Alamy

Seaweed farming, when done properly, can be quite sustainable.  Seaweed is hardy and grows much faster than conventional crops; it filters organic pollutants, acts as a carbon sink, and does not require fertilizer or even land.

However, as mentioned in Rupp's piece, seaweed farming is nowhere near ready to take on the task of feeding the world's livestock population:

“Scientists calculate that it would take some 6,000 hectares (about 15,000 acres) of seaweed farms to supply a mere 10 percent of Australia’s 29 million cattle; to supply America’s 92 million would take over thirty times more.”

Seaweed farming may be sustainable at a small scale, but there is no telling if it will remain sustainable once the industry is expanded.  With all of these moving parts to consider, we are very interested to see how this discovery develops over the next few years.


Classroom Update: Visit from Bareburger

One of our schools gets a lesson in sustainable agriculture from an organic restaurant franchise.

At this Gotham Grazer school, a new quarter means a whole different group of students.  We hit the ground running for these classes and started right away with the food mapping exercise, getting the students to think about the sustainable food resources that exist in their neighborhoods.  After Thanksgiving break, we had a guest speaker from Bareburger, a franchise that serves organic meals made with locally grown ingredients, as well as sustainably-sourced (and somewhat unconventional) meat, such as bison, elk, and duck.  Their menu also has a variety of meat-free and gluten-free options.  Gotham Grazer is proud to call Bareburger a partner in our program, and we were so excited to have them visit! 


The students were addressed by Anthony Roman, who gave a thorough run-down on what organic farmers do differently than conventional farmers and explained how food sustainability is a key component to Bareburger's business model. Anthony also stressed the importance of purchasing power and voting power, empowering the students to realize the impact that their choices have.  We had an active discussion in both class sessions about the student's opinions on eating sustainably and their experiences at different restaurants, and many were excited to check out the food at their nearest Bareburger.  A big thank you to Anthony and Bareburger for all of their support in our program, and we are looking forward to having them visit our other schools!

Classroom Update: Food Maps

What type of food is available in your neighborhood?

The students at one of our Gotham Grazer schools sought to answer this question with their food mapping project, which they presented at their annual Harvest Celebration last week. Working in groups, the students located different sustainable and unsustainable resources within their communities, plotting them first on digital maps and later creating posters to display.  

Depending on the ratio of sustainable to unsustainable resources, the students determined if the area they mapped should be considered a food desert, or an area that lacks access to supermarkets and fresh, healthy food.  

How does living in a food desert affect someone's daily life? 

Without fresh fruits and vegetables, people can develop a myriad of health problems (obesity, diabetes, ADHD, fatigue), as well as an overall disinterest in eating healthy.  Since the food we eat affects our ability to focus and stay awake, lacking access to healthy food can hinder a student's performance in school.  Looking at it from a bigger picture, without farmers markets and community gardens, community members have less opportunities for interacting and strengthening neighborhood bonds.  People who see where their food is grown, or know where it comes from, are more likely to care about supporting local farmers and to be educated in food-related issues.

The students researched many of the consequences mentioned above that relate to living in a food desert (or for some, the positive consequences of not living in a food desert). They also included at least one solution on their posters, such as identifying a green space where a garden could be started.

Although the students were initially hesitant about the amount of work this project entailed, it was very clear at the Harvest Celebration that they had learned a lot about their communities and understood that eating sustainably is important for humans and the environment. 

Two students explain their research on hormone imbalance and unhealthy eating to their Assistant Principal.

Two students explain their research on hormone imbalance and unhealthy eating to their Assistant Principal.

This group identified Fordham Road in the Bronx to be lacking in sustainable food resources, and identified a space where they think a community garden should be established.

This group identified Fordham Road in the Bronx to be lacking in sustainable food resources, and identified a space where they think a community garden should be established.

Tips For Having A Sustainable Thanksgiving

Thanksgiving is just around the corner, and there is no better time to start eating sustainably.

Photo by Satya Murthy

Photo by Satya Murthy

According to the NRDC, about 200 million pounds of turkey will be wasted this Thanksgiving, totaling to a collective $239 million down the drain. We've compiled a list of some of the best ways to avoid contributing to these statistics and to have a healthier and more sustainable Thanksgiving. 

1. "Turkey Day" No More
The history of Thanksgiving is rooted in celebrating the harvest and the wonder of nature.  Although eating turkey has become an important tradition on Thanksgiving, it is clear that this way of eating leads to mass amounts of waste.  This year, have your main course be a creative, meat-free dish - it will certainly be a conversation starter, and you probably won't feel as comatose by the end of your meal.

2. Prepare Your Guests
If your guests are bringing dishes to add to the table, make sure they know how many people will be in attendance in order to avoid excess food. Also remind them to bring containers for leftovers!

3. Buy Organic, Local, And Seasonal
Decrease your carbon footprint and support local farms all at the same time! If you aren't ready to nix the turkey completely, try to buy an organic turkey that was locally and humanely raised.

4. The Freezer Is Your Friend
Who says Thanksgiving only has to last for one day? Sometimes, the best part is eating leftovers for days - and weeks - to come.  Store your leftover prepared meals and unused ingredients in the freezer; the meals can be quickly re-heated, while the ingredients can be used to make new dishes.

5. Donate Extra Food
Although many local food banks and shelters will not accept prepared meals, they will take extra non-perishable goods, such as canned vegetables or a box of stuffing.  Find and contact your local food bank to see what you can donate!

6. Compost Compost Compost
We can't say it enough on this blog.  If you have prepared food that you can't donate, give your thanks to mother earth and recycle that food into fertile soil.

7. Just Because You Eat Potatoes, Doesn't Mean You Have To Become One
As great as it is to settle into the couch for the football game, we challenge you to get outside and play a game of your own.  Whether you decide to play football or go for a family walk, your body and mind will thank you!

We hope that all of our readers will utilize at least one - if not all - of these tips. Have a happy and wonderfully sustainable Thanksgiving!

When Wasted Space Becomes Opportunity

Design student Philippe Hohlfeld is looking to shake up the shipping industry in a major way. 

After learning that China exports twice as much as it imports, Philippe Hohlfeld was curious as to what happens to the extra shipping containers that lack cargo.  The answer? Nothing - they are shipped back to China, empty and unused.  Hohlfeld saw this as an incredible business opportunity and came up with GrowFrame - a hydroponic system that is not only tailored to produce greens within the closed containers, but that can fold up when not in use.

“I was obsessed with finding something that I could manufacture while shipping,” says Hohlfeld. “The problem is that most products require enormous energy, large machinery and multiple processes. Farming, however, requires relatively little energy, only needs nutrients and plants, and after one process, the whole thing is finished. It was a perfect fit for manufacturing in containers.”

Hohlfeld acknowledges that his project is ambitious, but we can all agree that this would be a great way to use an immense amount of empty space.  Check out the article for more details on how GrowFrame works and why it would be so beneficial!