Co-Management of Water Quality and Food Safety. Sustainable Ag Expo Monterey, CA Nov 13, 2012

Transcription

1 Co-Management of Water Quality and Food Safety Paul Robins Executive Director Resource Conservation District of Monterey Co. Sustainable Ag Expo Monterey, CA Nov 13, 2012

2

3 Co-Management A landscape-scale approach to conserving soil, water, air, wildlife and other natural resources while simultaneously minimizing microbiological hazards associated with food production.

4 The Food Safety--Conservation-- Sustainability Nexus Safe foods can not be produced in an unsafe environment. To produce high quality and wholesome products, we need to protect the resources that make this production possible. Resources are limited. Conserving them makes sense not only from an environmental perspective, but economic/business perspective. Sustainability is a growing concern for the consumers/buyers, creating further incentive to adopt co-management practices. 4

5 Potential sources of water quality impairment Potential sources of pathogen contamination Imported amendments Dust Irrigation water Crop detection Flood waters Animal intrusion Cropland Waterways Off-farm detection Upland water runoff Upland land uses Farm roads Co-Management Landscape Perspective

6 Practices to Control Wildlife Intrusion Into Production Fields Can Impact Runoff Water Quality Native and Non-Native Vegetation Removal Bare Ground Buffers Trapping Poison Baiting Depredation Fencing Removal or re-purposing of sediment basins and tailwater ponds. 6

7 Conservation Practices Can Pose Food Safety Risks Sediment basins Tailwater systems Filter strips Grassed waterways Streambank protection Hedgerows Windbreaks Fencing 7

8 Regulatory Imperatives Water Quality Federal Clean Water Act and California Clean Water Code: For the protection of beneficial uses of surface and ground water. Implemented by: Environmental Protection Agency (EPA) State Water Resources Control Board Regional Water Quality Control Board 8

9 Regulatory Imperatives Wildlife Federal and State Endangered Species Acts (ESAs) : For the protection of species at risk of extinction and for protection of their feeding, resting and migratory habits. Implemented by: US Fish and Wildlife Service National Marine Fisheries Service California Dept. of Fish and Game 9

10

11 Practicing Co-Management Bottom Line: Plan Ahead Consult with professional advisors or others with expertise and/or experience. Create a plan to maximize benefits and minimize risks. Communicate this within your operation and with handlers, buyers and Third-party auditors. Stay informed about developments in food safety and natural resource protection in order to keep the plan up-to-date

12 9-step Planning Process 1. Identify problems & opportunities 2. Determine Objectives 3. Inventory Resources 4. Analyze Resource Data 5. Formulate alternatives 6. Evaluate alternatives 7. Make decisions 8. Implement the plan 9. Evaluate the plan AGRICULTURAL BUSINESS & TECHNOLOGY INSTITUTE

13 SWAPA + H H = Humans (Family + Labor + Management) M = Food Safety + other initiatives AGRICULTURAL BUSINESS & TECHNOLOGY INSTITUTE

14 Co-management Resources Food Safety Considerations for Conservation Planners downloadable from Appendix Z AZ and CA LGMA Metrics (Members-Resources) Safe and Sustainable report Center for Produce Safety (CPS) 14

15 Co-Management Example

16 Co-Management Example Organic vegetable and berry farm near Watsonville: Grower uses cover cropping and certified compost as part of fertility program Different food safety protocols for handharvested vs. machine-harvested greens Conservation practices demonstrate comanagement for food safety: Insectary hedgerows with road buffers between leafy green crops Vegetated, rocked, and plastic-armored ditches

17

18 Co-Management Example Organic vegetable and berry farm near Watsonville: Conservation & Food-safety practices: Catch-basin for sediment---water drains within 2-3 days, sediment applied to covercropped fields Barn owl boxes for rodent control rabbit fence between problematic areas and fields Strawberry furrow alignments to reduce in-furrow slope and erosion Every x# rows planted with sweet alyssum to host lacewings (pest predators)

19

20

21

22 The Food Safety ::Conservation: :Sustainability Nexus Safe foods can not be produced in an unsafe environment. To produce high quality and wholesome products, we need to protect the resources that make this production possible. Resources are limited. Conserving them makes sense not only from an environmental perspective, but economic/business perspective. Sustainability is a growing concern for the consumers/buyers, creating further incentive to adopt co-management practices. 22

23 Food Safety + Sustainability = Love? 23

24 Questions? , ext. 124