GROUP 1

PROCESSED
FOOD
Get to know more about what
we consume every day
 WHAT IS PROCESSED FOOD?

Processed foods refer to foods that have been changed from their
natural state. These can include:

Food that was simply cut, washed, heated, pasteurized, canned,

cooked, frozen, dried, dehydrated, mixed, or packaged.
Food that has added preservatives, nutrients, flavors, salts,
sugars, or fats.
Examples of processed foods include frozen dinners, breakfast
cereals, packaged sweets, certain kinds of meat, chips, and canned
food.
WHAT IS OUR FOOD SOURCE?

PLANTS ANIMALS
Leaves, fruits, seeds, roots Chicken, beef, pork, fish
WHAT CAN THEY BE
PROCESSED INTO?
They will be mixed with other ingredients and
seasonings, then made into processed foods.

Processed culinary Minimally

ingredients processed foods
Herbs, seasoning, oils, Fruit, eggs, meat, milk,
seeds, and nuts. and vegetables.

Ultra-processed Processed
foods foods
Sausages, biscuits, ice Cheese, bread, cereal,
cream, canned foods, and tofu, and sparkling
carbonated drinks. water.
BRIEF HISYORY
AND
CONTRBUTIONS
 CANNING (1809)
Nicolas Appert invented canning after
observing that food could be preserved in
jars heated to high temperatures. This
technique, which introduced sterilization and
food preservation, has had a massive impact
on preventing foodborne illnesses and
Nicolas Appert prolonging shelf life.
 PASTEURIZATION (1864)
Developed by Louis Pasteur, a french
microbiologist, this process prevents
spoilage and kills harmful bacteria in
beverages like milk and wine. Pasteurization
is crucial for food safety and public health,
providing significant insights into
Luis Pasteur microbiology and germ theory.
 FREEZING (1920)
Clarence Birdseye developed the quick-
freezing method, preserving food by rapidly
lowering its temperature. This innovation
revolutionized food storage and distribution,
maintaining nutritional quality and taste
over extended periods.
Clarence
Birdseye
CONTRIBUTIONS IN OUR SCIENTIFIC DEVELOPMENT

Microbiology
Understanding Microorganisms: Innovations like pasteurization have led to a better understanding
of microorganisms and their impact on food safety.
Germ Theory: Louis Pasteur's work laid the foundation for the germ theory of disease,
revolutionizing our approach to hygiene and public health.
Chemistry
Food Chemistry: The processes involved in canning, freezing, and other preservation methods have
advanced our knowledge of food chemistry, including the reactions that occur during cooking and
storage.
Additives and Preservatives: The development and study of food additives and preservatives have
improved the shelf life and safety of food products.
CONTRIBUTIONS IN OUR SCIENTIFIC DEVELOPMENT

Public Health
Food Safety: Methods like canning and pasteurization have played a critical role in preventing
foodborne illnesses and ensuring a safer food supply.
Nutritional Science: Processed foods have led to a deeper understanding of nutritional content,
allowing for the fortification of foods with essential vitamins and minerals.
Engineering
Food Technology: Innovations in food processing equipment and techniques have led to more efficient
and sustainable methods of food production and distribution.
Packaging: Advances in packaging technology have improved the storage, transport, and
preservation of food, contributing to reduced food waste.
Environmental Science
Sustainability: Modern food processing techniques aim to reduce waste and improve the
sustainability of food production, with practices like recycling and reusing packaging materials.
POSITIVE ALTERNATIVES TO
GROWTH AND DEVELOPMENT

1. Local and Organic Farming

Promoting local and organic farming reduces the need for large-scale
food processing and transportation. Organic farming emphasizes
natural methods of pest control, soil enrichment, and crop rotation
to produce healthy, chemical-free food.
2. Farm-to-Table Movement
Encouraging direct connections between farmers and consumers
supports fresh, minimally processed food. Farm-to-table initiatives
emphasize the consumption of seasonal and locally sourced produce,
reducing the carbon footprint of food transportation.
POSITIVE ALTERNATIVES TO
GROWTH AND DEVELOPMENT

3. Plant-Based Diets
Shifting towards plant-based diets can reduce the reliance on highly
processed animal products. Plant-based foods, such as fruits,
vegetables, grains, and legumes, often require less processing and
have a lower environmental impact.
4. Community-Supported Agriculture (CSA)
CSAs allow consumers to subscribe to local farms and receive regular
deliveries of fresh produce. This model supports local farmers and
provides consumers with fresh, seasonal, and minimally processed
food.
POSITIVE ALTERNATIVES TO
GROWTH AND DEVELOPMENT

5. Permaculture
Permaculture is a sustainable agricultural practice that mimics
natural ecosystems. It focuses on creating self-sustaining and
diverse food systems that require minimal external inputs and
processing.
6. Traditional and Indigenous Food Systems
Reviving traditional and indigenous food systems that rely on locally
available resources and sustainable practices can provide
alternatives to heavily processed foods. These systems often
emphasize biodiversity, sustainability, and cultural heritage.
POSITIVE ALTERNATIVES TO
GROWTH AND DEVELOPMENT
7. Home Gardening and Urban Farming
Encouraging home gardening and urban farming can empower
individuals to grow their own food. This approach reduces the need
for processed foods and promotes fresh, nutritious produce.
8. Food Preservation Techniques
Promoting traditional food preservation techniques such as
fermentation, drying, and pickling can reduce the reliance on
industrial processing methods. These techniques preserve food
naturally and often enhance its nutritional value.
9. Regenerative Agriculture
Regenerative agriculture focuses on restoring soil health and
biodiversity through sustainable farming practices. It aims to create
resilient food systems that produce high-quality, minimally processed
food while enhancing the environment.
WAYS TO PROMOTE SUSTAINABLE
LIVING
1. Choose Eco-Friendly Packaging
Opt for products with minimal or recyclable packaging.
Support brands that use biodegradable or compostable materials.
2. Buy Local and Seasonal
Purchase locally-produced and seasonal processed foods to
reduce the carbon footprint associated with transportation.
Support local farmers and producers who follow sustainable
practices.
3. Reduce Food Waste
Plan meals to avoid over-purchasing processed foods.
Use leftovers creatively and store food properly to extend its
shelf life.
WAYS TO PROMOTE SUSTAINABLE
LIVING
4. Support Sustainable Brands
Choose brands that prioritize sustainability in their production
processes, such as using renewable energy sources and
sustainable sourcing.
Look for certifications like Fair Trade, USDA Organic, and
Rainforest Alliance.
5. Mindful Consumption
Limit the consumption of heavily processed foods and opt for
minimally processed options.
Be aware of the nutritional content and environmental impact of
the foods you consume.
WAYS TO PROMOTE SUSTAINABLE
LIVING
6. Grow Your Own
If possible, grow your own herbs, vegetables, and fruits to reduce
reliance on processed foods.
Use sustainable gardening practices like composting and water
conservation.
7. Educate and Advocate
Raise awareness about the environmental impact of processed
foods and the importance of sustainable choices.
Advocate for policies that support sustainable food systems,
such as reducing food waste and promoting eco-friendly
packaging.
WAYS TO PROMOTE SUSTAINABLE
LIVING
8. Embrace Plant-Based Alternatives
Incorporate more plant-based processed foods, which often have
a lower environmental impact compared to animal-based
products.
Support brands that offer sustainable plant-based options.
9. Participate in Community Initiatives
Join or support community programs that promote sustainable
food practices, such as community gardens and food co-ops.
Participate in local events focused on sustainability and food
education.
WAYS TO PROMOTE SUSTAINABLE
LIVING
10. DIY Processing
Try making your own processed foods at home, such as jams,
pickles, and fermented products, using sustainable ingredients and
practices.
Reduce reliance on commercially processed foods by exploring
home preservation techniques.
"GREEN CHOICES,
BRIGHT FUTURES" "Every Bite Counts: Savor Fresh, Skip Waste"
OBE]JECTIVE
Promote sustainable living by reducing food
waste and advocating for mindful consumption of
processed foods.

Reduce Waste Healthier Diets

Save Resources Eco-Consciousness

Cost Saving
CONTRIBUTIONS IN OUR SCIENTIFIC DEVELOPMENT

Awareness Campaign
Social Media Campaigns: Launch a series of posts, infographics, and videos on platforms like
Facebook, Instagram, and Twitter to raise awareness about the environmental impact of food
waste and the benefits of mindful consumption.
Workshops and Webinars: Organize virtual and in-person events to educate the community about
food waste reduction techniques and sustainable living practices.

Community Initiatives
Food Rescue Programs: Partner with local grocery stores, restaurants, and food banks to rescue
surplus food and distribute it to those in need.
Composting Workshops: Teach community members how to compost food scraps at home, reducing
the amount of food waste sent to landfills.
CONTRIBUTIONS IN OUR SCIENTIFIC DEVELOPMENT

Green Pledges
Individual Pledges: Encourage individuals to commit to specific actions, such as meal planning, proper
food storage, and using leftovers creatively.
Business Pledges: Work with local businesses to adopt sustainable practices, such as donating
surplus food and reducing packaging waste.

Eco-Friendly Choices
Support Sustainable Brands: Promote brands that prioritize eco-friendly packaging and sustainable
sourcing practices.
DIY Processing: Encourage people to make their own processed foods at home using fresh, local
ingredients, reducing reliance on commercially processed foods.
CONTRIBUTIONS IN OUR SCIENTIFIC DEVELOPMENT

Partnerships
Local Government: Collaborate with local government agencies to support policies and initiatives
that promote food waste reduction and sustainable living.
Nonprofits and NGOs: Partner with organizations dedicated to environmental sustainability and
food security to amplify the campaign's reach and impact.

Key Messages
Reduce Waste, Save Resources: Highlight the environmental and economic benefits of reducing food
waste.
Mindful Consumption: Emphasize the importance of making thoughtful choices when it comes to
processed foods.
Community Impact: Showcase how collective efforts can lead to a more sustainable and resilient
community.