Food Energy Map

For our first project in our sustainable systems class, we were introduced to the topic of food systems and its embedded energy. We discussed the conversions of energy through a product, such as a the growing of a carrot that is produced by the energy of the sun, water, etc. and the energy and material flow of a product, whether it be a item or a food product. We were presented with examples of food maps that visually displayed the life cycle of sustainable vs unsustainable products, and how every natural resource, material and types of technology contribute energy through the flow of the system and the results could surprise you, whether they can be sustainable or not. For example, an almond may seem like a sustainable product, but the process and energy that goes into the making of the almonds can be damaging to the environment or can cause a lot of fossil fuels to be released into the air.

For our project, we had to pair up with a partner and pick two food items from our field action notebook logs, and investigate upon whether or not we think they are sustainable or not. After we would have to each create our own systems map in terms of its movement through the material and energy flow that is put into its production (basically, the life cycle of the product). We had to consider the flow from the very beginning of the source of energy such as the effects from the sun, to the labour, machinery, transportation and consumption of the goods. We also had to note the energy that came out of the production, such as CO2 emissions.

For my and my partner, Erika, we chose an orange from Trader Joe’s from her food log, and Quaker Oats instant oatmeal from mine. Our assumptions before our research were that her orange would be sustainable, and the Quaker Oats would be the unsustainable product.

After a good amount of research, we surprisingly discovered that both were sustainable in very interesting ways. We were able to find a lot of information online, and also with the use of ‘source map’, which we were introduced to in class, that told us the locations of the manufacturing of each matter that went into a single product. We decided to keep the food products we chose and began looking for fun visual formats we could use to create our systems map online, and came across an online graphic design website which was perfect for what we wanted to generate. It had all the graphics we wanted to use, and included many different themes for us to use.

For my Quaker Oats Instant Oatmeal systems map, I first planned it out by writing and drawing ideas out in my sketchbook. From my research, I had all the information I needed, so all I had to do was visually put them together organize it in a way that it flowed through like the systems map. I took the most important pieces of information out of the oatmeal production process, and shortened them yet they were still informative of each individual energy that went into system.

Starting at the beginning of the map, I began with the natural sources of energy that go into the growing of the oats (the sun, water and fertilizers) and included the locations in which they were cultivated in. The oats are then grown, harvested and transported to the farm mills, which the transportation truck needs the energy from fuel and the output was the CO2 emissions. I then dive into the milling process, where we start of with the cleaning of the oats, then the dehulling (the oat grains being separated from their husks) and the heating of the oats (to enhance their flavor). These three steps all required the energy of electricity, and for the dehulling process, the outputs were the husks that were then used in a sustainable manner of either being used to feed livestock or produce oat fibers. Then electricity is further used in the cutting up of the oats, and then we have the packaging process which includes the inputs of the wood into paper board that is used for the packages of the instant oatmeal (which is 100% recyclable). It is then transported to different continents and states, which uses up fuel energy and gives the output of CO2 emissions from food trucks and airplanes. Going down we have the customers who bought the oatmeal consuming the product, which needs the energy input of heating water and using electricity to do so (plus each packet containing 100 calories each).

Later on, we have the sustainable process of the oatmeal product, which is throwing the packet + package away into a recycling bin. It is then transported (also using up fuel and giving out CO2) to a paper recycling facility, where it is recycled. The recycling process uses the energy input of water and electricity to turn it all into new recycled paper.

Looking at it now, I was and still am very happy with the outcome of my systems map, as well as my partners. I wish I had made the energy input and outputs more clear using a different color for the lined dots, but I enjoyed the graphics and format we used, as well as the overall food product I chose to investigate and create a food system map for. I learned a lot about how even a short process can have many energy inputs and outputs that we do not think about or consider on a daily basis, and how that affects our environment and the production of our goods.