ROOM AT THE TABLE - Intersight - University at Buffalo

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CONSUMPTION 13 - 1 - Consumption Erie County residents are “food citizens” who play a central role in our food system. Residents not only eat the food generated in the food system, but also participate in other phases of the food system (namely the production, processing, distribution, and disposal of food) as farmers, business owners, and employees. This chapter provides information on Erie County residents. The chapter describes A) demographic characteristics, B) trends in food security, C) dietrelated behaviors, and D) dietrelated health outcomes in Erie County. A. Demographic Characteristics of Erie County POPULATION Erie County is home to 919,040 residents. 1 Between 2000 and 2010, the population declined by 3.3 percent, a loss of 31,225 residents. The majority of the residents live in
the county’s urban area. The atest data suggests that 91 percent of residents (864,632 people) live in urban areas and the remaining 9 percent (85,644 people) in rural areas. 2 Despite being relatively urban, the county is home to an active farming sector. AGE AND SEX Erie County’s population is aging. Between 2000 and 2010, the median age increased from 38 to 40. 3 Most residents belong to the age groups of 1525 years or 4560 years (See Figure 1.1). Female and male populations comprise relatively equal shares of the population in Erie County, with women slightly outnumbering men. About 52 percent of the county’s population is female (476,069), while 48 percent is male (442,971). 4 DIVERSITY Whites constitute a majority of the population in Erie County (80%). AfricanAmericans comprise the second largest group (13%). 5 The county as a whole is becoming more diverse, with the percentage of Whites residents decline during the recent decade. In 2000, 82 percent of the population was White, while in 2010, their proportion dropped to 80 percent. In part, this drop is attributable to an increase in the county’s Asian population from 1 percent to 3 percent between 2000 and 2010 (See Figure 1.2). 6 Erie County’s growing diversity further derives from the increase of its foreignborn residents. From 2000 to 2010, the foreignborn population in the county increased by 2.2 percentage points (from 4.5% to 6.7%). 7 Among foreignborn residents, the proportion of those born in Asia shows the most rapid increase in the last decade. Asians comprised 28 percent of the county’s foreignborn population in 2000, and 43 percent in 2010, representing an increase of 15 percentage points. 14 Figure 1.1 – Population Pyramid, Erie County, 2010 Percentage of the Population (Source: U.S. Census 2010, Summary File 1) Figure 1.2 – Racial Composition of the Total Population, Erie County, 2010 (Source: U.S. Census 2010, Summary File 1)
Page 1 and 2: ROOM AT THE TABLE Food System Asses
Page 3 and 4: 2 ACKNOWLEDGEMENTS Darren Kempne
Page 5 and 6: List of Tables 1.1 Family & Nonfa
Page 7 and 8: Eating is an agricultural act, writ
Page 9 and 10: 8 Introduction
Page 11 and 12: 0#1($&033E(B%23,!(0#1(B+,*0/'E(/40/
Page 13: Assessment of Current Conditions
Page 17 and 18: health and social services” secto
Page 19 and 20: FOOD AFFORDABILITY Food is not even
Page 21 and 22: C#(N+,'(7"%#/5E(OC7(40$(2''#("B'+0/
Page 23 and 24: 22 Clinton Bailey Farmers’ Market
Page 25 and 26: time period (See Table 2.1). The st
Page 27 and 28: soil fertility. 7 Over 48 percent o
Page 29 and 30: percentage has stayed near or above
Page 31 and 32: I. Farm Expenditures In 2007, the a
Page 33 and 34: 32 PROCESSING AND WHOLESALE - 3 - P
Page 35 and 36: and oil seed crushers, were constru
Page 37 and 38: food manufacturing—constituted le
Page 39 and 40: 40/( /4'( ."33"H,#-( !"#1,/,"#$( 0+
Page 41 and 42: 40 DISTRIBUTION - 4 - Distribution
Page 43 and 44: generally purchase food individuall
Page 45 and 46: Convenience stores and gas stations
Page 47 and 48: more alarming, 21 of the total (46.
Page 49 and 50: In 2007, there were 8,662 retail es
Page 51 and 52: of these factors, variations exist
Page 53 and 54: unwanted prepared and perishable fo
Page 55 and 56: DISPOSAL 54 - 5 - Disposal Foodre
Page 57 and 58: these private businesses, including
Page 59 and 60: energy. Traditional methods include
Page 61 and 62: of food processing facilities, manu
Page 63 and 64: V0+I'/$(/"(+'*,'H(0#5($/0/'(0-'#!5(
Page 65 and 66:
further state environmental plans,
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organizations for their preservatio
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conducted in a manner which is not
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+0#$.'+(/4'(B+0!/,!'$(0#1(2'#')/$("
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a contract with American Farmland T
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".(,#!"&'E(/4'(!"#F%'#!'(".(/4'$'(.
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funds directed towards planning, la
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that met the Greenprint Plan object
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Analysis
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a certain type of food, divided by
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land, clearly beyond the existing a
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86 - 8 - Economic Viability of Agri
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ECONOMIC IMPACT OF VARIOUS FOOD IND
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SCENARIO 1: INCREASED DEMAND FOR HE
Page 93 and 94:
Synthesis
Page 95 and 96:
Consumption Production Processing &
Page 97 and 98:
Local Growing Capacity Analysis Eco
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STRENGTHS ($ Strong farming traditi
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OPPORTUNITIES ($ Access to urban an
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A. Fiscal Incentive Policies 7"%#/,
Page 105 and 106:
prevent “leapfrog” development.
Page 107 and 108:
structures serving as disincentives
Page 109 and 110:
processes with which they may not b
Page 111 and 112:
Each recommendation is linked to a
Page 113 and 114:
seed banks have a positive economic
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$5$/'&(/"($40+'(,#."+&0/,"#(/"(&0I'
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County, one of the requirements sho
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+'F'!/'1( ,#( 9",#/( V'&"+0#1%&$( "
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Investigating possible federal a
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First, the Legislature should autho
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foods carry the advantage of being
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No. Recommendation 1 Sponsor Agricu
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Appendix A - Methodology This secti
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2007 Nonemployer Statistics are org
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E. Estimating Poultry Production Fo
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Appendix B - Glossary of Terms !" A
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opposed to the use of such methods
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www.ersusda.gov/foodatlas. 43. “F
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35. NY AGM, Art 25AA, § 305(e).
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Appendix D - Bibliography A Albrigh
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December 2, 2011. URL: http://www.b
Page 149 and 150:
Stern, Gloria. 1975. How to Start Y
Page 151 and 152:
Appendix E - Resources 1. List of E
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iv. D4'(OMl(S0#1(7"#$'+*0#!5(,$(J0(
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AGRICULTURE!SURVEY!!!"!!!ERIE!COUNT
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156
Page 159 and 160:
158
Page 161 and 162:
III. Eligibility Requirements for N
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Table 2 - Weekly Food Cost per Pers
Page 165 and 166:
Table 7 - Residence Within 10 Minut
Page 167 and 168:
Table 10 - Food Service Retailing C
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Table 14 - Economic Characteristics
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All other food manufacturing 1.00 0
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