April Issue of NutriNews

NutriNews
T H E U N I V E R S I T Y O F N O R T H
F L O R I D A
Sustainability
Monthly Hacks
Ways to Reduce Food and
Household Waste
Sports Nutrition
Reducing the athletic footprint
Mythbusting
How GMOs Can Be Good for Our
Farms and Our Environment.

Table of Contents
2
COVID CORNER
Does Covid have an impact
on the environment?
8
SPORTS NUTRITION
Reducing Athletes footprint
15
MONTHLY
HACKS
Ways To Reduce Food and
Household Waste
28
FACULTY
SPOTLIGHT
An interview with Professor
Meghan Niemczyk
4
MYTHBUSTING
GMOs Can Be Good for Our
Farms and Our Environment
10
STUDENT SPOTLIGHT
Mark Stemmerman
20
INTERNATIONAL
COLLABORATION
An Interview with Dr. Yolanda
Fabiola Márquez Sandoval
33
NEW IN THE NEWS
RESEARCH ARTICLE
Seaweed in diets of cows shows
promise in reducing methane
emissions
5
FOOD SCIENCE
Crop Colonization :
Transgenic Plants
14
THE LUNCH BOX
Homemade Vanilla Oat Milk
24
NUTRITION
RESEARCH
How Human Health is Linked to the
Health of the Environment, Plants,
and Animals
36
NUTRINEWS
STAFF
Meet our staff!

5
Crop Colonization: Transgenic Plants
By: Samantha Dill
Though humans have pursued the modification of natural environments for over 200,000 years, agriculture
was only invented 10,000 years ago!1 Back then, agriculture meant planting desired seeds, harvesting the
fruit, and “retaining seeds from favored specimens for subsequent planting.”1 Nowadays, the modern
equivalent of this artificial selection is possible through genetic modification by way of DNA manipulation,
where recombinant technology improves crop output.
In the context of this article, genetically modified organisms (GMOs) are plants whose genes have been
deliberately altered by the human species.1 The primary goal of this modification is to increase crop output.
Modern-day genetic modification was revolutionized in the early 1970s by a Belgian research team, where
geneticists, led by Lucien Ledoux, isolated pieces of DNA, spliced together molecules, and reinserted the
recombinant genes (referred to as the transgene) into living organisms (referred to as the transgenic [GM]
organism).1 Ledoux’s team restored a type of barley’s vitamin D-producing capacity by “transferring a
bacterial gene into a mutant strain of Arabidopsis.”
An example of a GM crop is the papaya fruit. In 1950s Hawaii, the papaya ringspot virus (PRSV) nearly
decimated Oahu’s papaya production; this caused the industry to move to the Puna district on the Big Island
through the early 1990s. After the PRSV made its way there in 1992, Cornell scientists stepped in to identify,
isolate, and clone a PRSV to insert into papaya tree cells. In this procedure, the viral gene kept producing a
coat protein to stimulate the GM trees to develop a genetic resistance to the virus.1 The foreign protein served
as a vaccine against PRSV. The papaya was one of the first commercially approved American GM crops that
were planted in the early 1990s. By 1999, over 40% of corn, 45% of soybean, and 50% of cotton crops planted
in the US underwent genetic modification.
As of now, GM plants cover over 130 million acres and are on the ingredients lists of more than 70% of
products in North American grocery stores.1
Although genetic modification may be controversial to some, nature itself served as an inspiration for genetic
engineers. The intended purpose of transgenic organisms is not to create mutant zombie clone fruits and
vegetables, but to strengthen crops. Now that there is the technological capacity to modify genes to meet
physical and cultural needs, there are unparalleled opportunities to improve food production.
References
1. Avise JC. The Hope, Hype, & Reality of Genetic Engineering : Remarkable Stories from
Agriculture, Industry, Medicine, and the Environment. Oxford University Press; 2004.

7

the Athletic Footprint
Reducing
8
By: Brianna Brand
How do athletes play a role in sustainability? Naturally, those who participate in
prolonged physical activity have higher nutrient needs than the average person.
Due to those increased nutrient needs, consumption of resources is higher among
this group. In addition to increased caloric needs, athletes require more protein to
sustain and build muscle. Diet relates to sustainability because food production is
one of the most significant contributors to pollution, primarily animal-based
products, often the main dish.1
The world population is growing, and the amount of arable land is decreasing;
something has to change.1 Currently, 1/3 of arable land is being used for
agriculture. As a result, food production is supported by ¾ of global water, and 1/5
of energy resources is used to support it.1 This process is responsible for 30% of
greenhouse gases being emitted and is predicted to rise as much as 60% by the year
2030.1 The largest contributor of this is livestock farming, which takes up half of all
land used for agriculture.
Decreasing our carbon footprint can be done by increasing the consumption of
plant proteins, such as legumes, nuts, and whole grains. Consequently, reducing
foods that release the most greenhouse gases includes beef, cheese, and pork.1
There is data that supports shifting to a more plant-based diet correlates with
better health outcomes and longevity. In terms of sports performance, opting for
more plant-based foods will not hinder performance as long as the athlete is
meeting their macro and micronutrient needs. For the environment, eating less
meat and dairy can reduce land usage tremendously and allow for the crops that
would be used for livestock agriculture to feed more people and decrease the rate
of deforestation.

While shifting our food choices, we should
also be mindful of our waste. Reduce-
Reuse-Recycle is likely a phrase many of us
haven't heard in quite a while but is still
equally as important as it was then.
Reducing comes first in this mantra
because reducing our product
consumption and waste is one of the best
ways to limit what ends up in landfills.
For example, athletes can reduce their waste by investing in reusable water bottles
and opting for powder and tablet forms of electrolytes rather than buying singleuse
plastic bottles.2 As for athletic gear, lightly worn clothing and shoes would be
welcomed by any local charities. For example, worn-down shoes can be sent to
Soles4Souls and Nike's Reuse a shoe program to be recycled into playgrounds and
more.
There are many ways athletes can be environmentally conscious while
simultaneously reaching their performance goals. These adjustments can provide
better health outcomes for the individual and reduce unnecessary waste.
References
1. Meyer N, Reguant-Closa A. Eat as if you could save the planet and win! Sustainability Integration into
Nutrition for Exercise and Sport. Nutrients. 2017;9(4):412. doi:10.3390/nu9040412 2. Satyfit205. 7 ways to be a more
sustainable athlete. Stayfit305. Published August 13, 2020. Accessed March 5, 2022.
https://www.stayfit305.com/news/seven-ways-to-be-a-moresustainable-athlete
9

STUDENT SPOTLIGHT:
MARK STEMMERMAN
B Y : C A R O L E G A N
Almost to the finish line! Hopefully, all of the wonderful
students and staff here at UNF are making it through
the semester with ease. This month, we interviewed
Mark Stemmerman as our Student in the Spotlight. This
ambitious man is from Middletown, New Jersey, and is
currently a full-time store manager at a locally owned
GNC franchise located off Beach Boulevard, an
investor, and a business owner. Mark enjoys cooking,
reading, the outdoors, and most things related to
business and critical thinking. He will be graduating
alongside his peers this spring and has plans to move
on to a graduate program in functional medicine this
fall. He aims to achieve financial independence away
from the typical nine-to-five job, as personal freedom
is his goal and making a difference is his mission. To
learn more about Mark and his experience in the
dietetics program thus far, continue reading!
CE: What inspired you to pursue a degree in Nutrition and Dietetics?
MS: My inspiration to pursue a degree in Nutrition and Dietetics started during my weight loss journey as a
teenager in high school. After experiencing the change it made to my physical health and my emotional
health, worldview, and social interactions, I had to recreate this feeling of accomplishment and pride with
others who were struggling with the same issues that stemmed from being overweight. I began empowering
others through nutrition and other healthy lifestyle habits.
10

CE: What do you enjoy doing with your time
outside of the classroom?
MS: What you do with your free time makes a
world of difference in where you are going. My
time outside the classroom (and work) gets spent
on my ambitions and passions. I make it necessary
to continue learning outside of my field of study to
develop my character further. I do this by reading
frequently and creating personal projects to
investigate my interests.
A large portion of my time is spent on my
entrepreneurial endeavors and living a healthy
lifestyle; this includes working out, meditating,
cleaning and organizing my internal and external
environment, and cooking, which is a huge passion
of mine.
CE: What has been most challenging to you
during your time in the Undergraduate
Program?
MS: Challenges are no stranger to anyone
pursuing an undergraduate degree. Many can
relate that these last four or five years have been
the first time we have been on our own. With that
said, you need to take care of yourself; therefore,
growth is inevitable. I am learning how to prioritize
the now multitude of tasks and responsibilities
thrown at me while staying productive and not just
busy. Yet remaining aligned with what makes you
happy and not doing things for any reason other
than that.
Deciding on the area of study to pursue as my
college career progressed was a decision that has
been in contemplation since day one—finding that
one thing you genuinely enjoy and want to spend a
significant portion of your life focusing on it.
Finding the answer to that question was the most
challenging conflict I have overcome while an
undergrad.
CE: This month we’re talking a lot about
sustainability. Do you have any ideas or
thoughts that you think can improve food
sustainability in the future?
MS: I find it disappointing that so many people
don't think about food sustainability when so many
can not stop thinking about if they will have the
ability to eat tomorrow or not.
11

or not. Many people go about their lives with
tunnel vision, only seeing what's on the surface of
society and not how it truly is. Not to mention that
most of our "food" is just poison; getting people to
consume more unprocessed food will create less of
a need for cash crops. For example, corn, which
the United States produced three-hundred-eightyfour
million metric tons last year on roughly ninety
million acres of land, isn't even used to feed the
population. Approximately fifty percent goes to
feeding livestock and the rest towards biofuels.
The small amount that reaches our plate is in the
form of high-fructose corn syrup. Removing the
need to grow corn for animal feed eliminates the
need for half of our corn produced, allowing other
crops to flourish on those forty-five-million acres of
land we will no longer need for corn growth.
Limiting our reliance on livestock alone will reduce
the need for this insane amount of corn. Reduced
demand for livestock leads to reduced livestock
needed for consumption, eliminating feedlots. Side
note, feedlots are cattle farms where the cattle
aren't free to roam and eat grass; therefore, they
are fed corn products. As technology advances,
our knowledge of hydroponics, aquaponics, and
vertical farming becomes more prevalent. Food
sustainability isn't the problem; it's greed.
CE: What advice do you have for students who are
interested in attending the Nutrition & Dietetics
Program at UNF?
MS: For students interested in attending the Nutrition
and Dietetics program at UNF or attending university in
general, it is essential to follow your interests.
12

Don't drag yourself down a path you have no
desire to pursue. Focus on yourself and make
decisions based on where your enthusiasm lies.
There is no doubt you can be successful doing
otherwise, but that comes at the cost of your
happiness. Don't follow the crowd, be yourself and
embrace whoever that is. If you are unsure of
where you want to go, make it a point to explore
different interests and always continue learning.
CE: What excites you most about Graduation
this year?
MS: Having a summer break has been a long time
coming for me. Graduation is the time we have all
been waiting for since we started. Any significant
change in life is always exciting, but moving on to
a graduate program has been on my mind since I
decided to go. More so, one that involves a
curriculum that excites me makes the anticipation
substantially more present, along with the time
that I will have to focus on other areas of my life
that need improvement, progress, or perfection.
CE: What are your career goals after
completing school?
MS: As I can see myself being a forever student,
attending university for the rest of my life, I would
enjoy exploring areas within my field of interest
through research and involvement in policy making
on a public health level or in the realm of
nutritional toxicology. This desire is because of my
need to change an industry that is in dire need of
improvement. Due to the lack of freedom most jobs
provide, I don't ideally foresee myself working for
someone else. Until that time comes, there are
many areas I would like to get my foot in the door
in; these include counseling, life coaching, or
anything that allows me to be a direct influence on
someone's internal and external life. I strive to
become an asset to people in need of change or
actively working towards a happier, healthier, and
more wholesome life. With the many factors that
push back against our will to do better, I want to
be the opposing force that will alter our reality as
we know it.
CE: Do you have a favorite inspiring quote or
mantra that you live by and would like to share
with others?
MS: “So many of us choose our path out of fear
disguised as practicality. What we want seems
impossibly out of reach and ridiculous to expect, so
we never dare to ask the universe for it.” - Jim
Carrey
Rapid-Fire Qs:
Favorite color? Blue
Favorite movie? Zombieland
Favorite outdoor activity? Nature walks
Favorite book? “The Voice of Knowledge” by
Miguel Ruiz
Favorite food? All of them
13

Homemade Vanilla Oat Milk
By: Paige Courtier
Ingredients:
4 cups cold, filtered water
1 cup rolled oats
4 dates
1 tsp Salt
1 tsp Vanilla extract
Recipe:
1. Soften the dates
Boil hot water
Allow to soak in hot water for 3 minutes
2. Pour all ingredients into a blender, blend until smooth
3. Strain in a cheesecloth for a smoother texture (optional)
Reference:
Capri, L. Homemade oat milk-in less than 5 minutes. Good Food Baddie. Published April 4, 2020. Accessed February 28, 2022. https://goodfoodbaddie.com/homemade-oat-milk/
14

16
and ends up getting tossed before it is used.
Really leaning into your personal food
preferences and searching for seasonal
produce can help you consume the foods that
you purchase. Creating meal plans, prepping
food before it enters the refrigerator, and
utilizing your freezer for leftovers before they
go bad can all help reduce food waste. Of
course, food waste is inevitable sometimes, so
be gentle with yourself as you navigate life
and sustainable living in the process. Reducing
the amount of single-use items purchased can
reduce the number of raw materials used,
reduce greenhouse gas emissions made, help
prevent pollution, save energy, save money
long-term, reduce the amount of waste that
needs to be recycled in landfills, and helps
create a more sustainable environment for
future generations.2
Reuse
Reusing food and purchased items can help
reduce the environmental impact of living in
the same ways reduction can—through using
less raw materials over time, emitting less
greenhouse gases, saving energy, and so on.2
Reusing items can look different for everyone,
but consider reusing plastic Ziplock bags more
than once in order to extend their time of use,
reusing cling wrap during baking or cooking in
a way that is food safe, and reusing
parchment paper
or aluminum foil if you are baking multiple
batches of a similar food item. Always consult
the packaging of the single-use products to
see the limits of reuse the item has. Using
leftovers to repurpose for a new meal is a
great way to cut down on food waste and
save some time preparing your next meal.
Using leftover veggies for a stir-fry the next
day or freezing dishes in glass meal-prep
containers for later use can help reuse food to
eliminate as much waste as possible.
Additionally, if space is available, you could
create compost for food scraps to help bring
nutrients back into your environment.
Recycle
Donating unused shelf-stable products before
letting them expire is a great way to help out
someone who faces food insecurity, while
cutting down on your own waste. If you have
pantry items you would like to donate, UNF’s
Lend-A-Wing program is a free resource for
students to either donate to or utilize for
themselves in the event of food insecurity. You
can find more information at
https://www.unf.edu/lendawing/ and their
website also offers additional resources to
help out students in need or who want to lend
a wing. Recycling your plastic, glass, and
cardboard items can help facilitate their reuse
for later products, and keep them out of our

landfills. Additionally, purchasing products that are recyclable is another small way to make
an impact. Better yet, using your own reusable items like canvas totes, mesh produce bags,
and reusable household appliances (like reusable coffee filters) can help reduce the amount of
recycling the world has to process.
When looking to reduce food and household waste, it’s a good idea to strive for progress over
perfection. Practicing one sustainable habit is still a step towards helping out our planet as a
whole. If you are interesting in more ideas on how to reduce, reuse, and recycle, visit
https://www.epa.gov/recycle. Do what you can and try any of these simple hacks to help
create a more sustainable future!
References:
1. EPA. Sustainable Management of Food Basics.
United States Environmental Protection
Agency. https://www.epa.gov/sustainablemanagement-food/sustainable-managementfood-basics.
Accessed March 4, 2022.
2. EPA. Reduce, Reuse, Recycle. United States
Environmental Protection Agency.
https://www.epa.gov/recycle. Accessed
March 4, 2022.
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O L U N T E E R S N E E D E D
V
N I N C R E D I B L E O P P O R T U N I T Y T O G E T
A
N V O L V E D I N A C O M M U N I T Y , L E A R N A N D
I
G R O W
Ogier Gardens
O G I E R G A R D E N S @ U N F . E D U
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19

International Collaboration Interview
Dr. Yolanda Fabiola Márquez Sandoval Graduate Nutrition Professor
Dra. Yolanda Fabiola Márquez Sandoval, Profesora de la Licenciatura en
Nutrición
By. Atalia Vazquez
Building connections and getting to know people within
our profession is exciting and truly enriching. The
knowledge and experience of others can not only bring
awareness but inspiration. So, with that in mind I have
the pleasure of introducing Dr. Yolanda Fabiola Márquez
Sandoval. She is a graduate professor in the Centro
Universitario de Ciencias de Salud (CUCS) at the
University of Guadalajara, Mx. She obtained her
undergraduate degree in Nutrition at CUCS in 2004 and
her doctoral degree in Nutrition Science and
Metabolism at the Universitat Rovira I Virgili, España in
2009. Her contributions include 47 scientific articles in
indexed journals, three books, 20 chapters in books, and
six technical reports. Dr. Márquez Sandoval has also
participated in more than 70 conferences.
I had the privilege of interviewing her - continue reading
to learn more about Dra. Yolanda Fabiola Márquez
Sandoval.
20

1. Tell us about your academic and career
background in the nutrition and dietetics
field. Why did you choose the dietetic
profession?
I chose the nutrition profession because of the
contact with other human beings, feeling the
warmth of supporting someone in their health
challenges. Prior to this career, I took a course
on technology and computing and there I
realized that although I had a great future, I did
not feel totally satisfied with the activities I
carried out in that area. I believe in inspiring
others to reveal the best of themselves and
through teaching and research in nutrition I have
found that I connect with these qualities.
1. Cuéntenos sobre su formación académica
y profesional en el campo de nutrición.
¿Por qué eligió la profesión de nutrición?
Elegí la profesión de nutrición por el contacto
con otros seres humanos, sentir la calidez de
apoyar a alguien en sus desafíos con la salud.
Previo a esta carrera realicé una sobre
tecnología y computación y allí me di cuenta que
si bien tenía mucho futuro no me sentía
totalmente satisfecha con las actividades que
realizaba en dicha área. Creo que lo mío es
inspirar a otros a encontrar lo mejor de sí
mismos y a través de la docencia y la
investigación en nutrición he encontrado que
conecto con estas cualidades.
2. What would you do differently in your
career if you could go back in time? Why?
I think I like the trajectory that I have generated
but thinking about that possibility of going back
in time, I think that during my undergraduate
studies I would have liked to have put more
emphasis on mastering languages ​other than
English. I consider it relevant because it breaks
borders more easily, empowers and connects us
with more people and rich literature from
around the world.
2. ¿Qué harías diferente en su carrera si
pudieras retroceder en el tiempo? ¿Por
qué?
Creo que me ha gustado la trayectoria que he
generado, pero pensando en esa posibilidad de
retroceder en el tiempo creo que durante mis
estudios de licenciatura me hubiera gustado
hacer más énfasis en el dominio de otros
idiomas más allá del inglés. Lo considero
relevante pues rompe fronteras con mayor
facilidad, empodera y nos conecta con más
personas y rica literatura de todo el mundo.
21

3. What challenges do you think dietitians
face in your country, and what changes do
you wish to see in the future?
The challenges of the profession are basically
the lack of working conditions to insert all this
critical mass into the workplace. No one doubts
the importance of healthy eating in life, and
many recognize the role of the nutritionist in
healthcare teams. Even so, there are not enough
places in the health institutions corresponding to
the area of ​nutrition. In the future in terms of the
profession, I would love to see the employability
of nutrition professionals with appointments
corresponding to the area in health institutions,
research institutions, companies, foundations,
and in various productive sectors. And as for the
disciplinary area of ​nutrition, I would love to have
more nutritional treatment guides for the
various pathologies and specific populations
instead of general guidelines for healthy eating.
3. ¿Qué desafíos cree que enfrentan
nutriólogos en su país y qué cambios desea
ver en el futuro?
Los desafíos de la profesión son
elementalmente la falta de condiciones laborales
para insertar en el mundo laboral a toda esa
masa crítica. Nadie duda de la importancia de
una alimentación saludable en la vida, y muchos
reconocer el papel del nutriólogo en los equipos
de trabajo de salud. Aún así no hay plazas
suficientes en las instituciones de salud
correspondientes al área de nutrición. En el
futuro en cuanto a la profesión, me encantaría
ver tanto en instituciones de salud, de
investigación, empresas, fundaciones, y en
diversos sectores productivos la empleabilidad
de profesionales de la nutrición con
nombramientos correspondientes al área. Y en
cuanto al área disciplinar de nutrición, me
encantaría se tuvieran mayor cantidad de guías
de tratamiento nutricio para las diversas
patologías y poblaciones específica y dejar de
funcionar con guías generales de alimentación
saludable.
4. What characteristics do you consider an
aspiring dietitian needs?
Great passion for serving society, desire for selfimprovement,
love of reading and writing,
commitment, responsibility and ethics.
4. ¿Qué características considera que
necesita un aspirante nutriólogo?
Gran pasión por el servicio a la sociedad, ganas
de superación personal, gusto por la lectura y
escritura, compromiso, responsabilidad y ética.
22

5. What are some of the nutrition research
you have worked on in the past? Are you
working on anything right now?
My research expertise has focused on diet and
cardiovascular risk. I participated in a large
clinical trial on Prevention with the
Mediterranean Diet with researchers from Spain
and subsequently have been working on the
environmental determinants of metabolic
syndrome, emphasizing dietary components and
metabolic markers. These investigations have
strengthened the scientific evidence of a healthy
diet on the prevention of cardiovascular factors
to limit the development of cardiovascular
diseases. And it has allowed us to disseminate to
various social sectors more precise information
on how diet participates in cardiovascular health
in adults.
5. ¿Cuáles son algunas de las
investigaciones sobre nutrición en las que
ha trabajado en el pasado? ¿Está
trabajando en algo ahora mismo?
Mi expertis en la investigación se ha centrado en
alimentación y riesgo cardiovascular. Participé
en un gran ensayo clínico sobre Prevención con
la Dieta Mediterránea con investigadores de
España y posteriormente he estado trabajando
en los determinantes ambietales del síndrome
metabólico, enfatizando en los componentes de
la dieta y marcadores metabólicos. Dichas
investigaciones han fortalecido la evidencia
científica de una alimentación saludable sobre la
prevención de factores cardiovasculares para
limitar el desarrollo de enfermedades
cardiovasculares. Y nos ha permitido divulgar a
diversos sectores sociales información más
precisa de cómo la dieta participa en la salud
cardiovascular en los adultos.
6. Anything you would like to add or share
with our readers?
I would like to thank you for the opportunity to
share this little piece of my life with the readers.
Invite them to constantly read reliable sources of
information to take care of themselves, including
aspects of their health and nutrition. There are
working groups around the world that are
striving to provide research that supports
actions to improve our relationship with food
and live more peacefully. We are in the era of
rapid and wide access to data, but not
everything is reliable, and we must know how to
filter and choose sources that provide us with
something positive and constructive so as not to
increase our disappointment with deceptive
news.
6. ¿Algo que le gustaría agregar o compartir
con nuestros lectores?
Me gustaría agradecer la oportunidad de poder
compartir este pequeño fragmento de mi vida
con los lectores. Invitarles a leer constantemente
fuentes fiables de información para cuidar se sí
mismos, incluyendo aspectos de su salud y
nutrición. Existen grupos de trabajo en todo el
mundo que estamos esforzándonos por proveer
investigaciones que respalden acciones para
mejorar nuestra relación con los alimentos y vivir
más en tranquilos. Estamos en la era de un
rápido y amplio acceso a datos pero no todo es
confiable y hay que saber filtrar y elegir fuentes
que realmente nos aporten algo positivo y
constructivo para no incrementar nuestra
angustia con noticias falsas.
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26

FACULTY
SPOTLIGHT
A N I N T E R V I E W W I T H P R O F E S S O R M E G H A N
N I E M C Z Y K
B Y : A N N A W A T E R M A N
Professor Niemczyk or as many of us know her Chef Meghan, graduated from the University of Florida with a
bachelor’s degree in public relations. She “decided immediately that I was not ready to wear pantyhose and go
to an office, every day; I wanted to do something else.”
Deciding that culinary school was her next step, she packed her bags and moved to upstate New York without
even being accepted into a culinary program. Once there, she visited the Culinary Institute of America in Hyde
Park, New York to tell them that she was interested in attending their program. As fate would have it, they had
an opening and she started within the week.
Upon completion of culinary school, Professor Niemczyk moved to Jacksonville to work in the restaurant industry
until she had children and decided to take time off to raise them before starting a catering business. Working for
herself did not turn out to be as flexible as she had hoped, so she began searching for something new. This
search brought her to the UNF where she took a job in research with the physical therapy department.
Professor Niemczyk worked on the research grant for two years until she transferred to the nursing department
where she worked for over ten years with the nurse anesthetist students while helping transition the program to
a doctorate program.
During this time, Professor Niemczyk sought her master’s degree in public health at UNF before making another
move to join Dr. Wright at the Center for Nutrition and Food Insecurity. She is currently the director of the
Hunger Network where she collaborates with various hunger organizations throughout Jacksonville in addition to
being the Chef Advisor for Meals on Wings and working part-time with the nursing students. In her spare time,
she works diligently on her doctorate in public health at USF.
Continue reading to learn more about this incredible woman who is making a profound impact not only at UNF but
in the Jacksonville community as well and learn not only how UNF is promoting sustainability but how you can as
well!
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AW: Tell us about your work at Meals on Wings.
Chef Meghan: We have moved beyond recovering food from hospitals alone to receiving
fruits and vegetables from Mr. Greens Produce Distributor. This local company provides
produce for high-end restaurants and country clubs. The produce has to be perfect to
send to the customers. We are able to get so much produce that we have expanded the
cooking abilities in the Hicks Hall kitchen. We simply trim the ends of the asparagus and
steam it in the microwave. I often make herb oil with recovered basil we get. Add that to
the asparagus and you have a delicious side dish for the senior meals.
Now that we have completed some renovations, we can start coordinating with Ogier
Gardens here on campus to grow vegetables for us. We’ve also been out to White Harvest
Farm at the Clara White Mission. A UNF graduate is currently the farm manager there and
wants to grow for us and collaborate with us. They are planning on putting in a kitchen
there for education classes that we hope to collaborate on as well.
“We have so many good people in Jacksonville with so many good intentions. When we
work together, we get there faster and go further.”
AW: What was your major motivating factor for switching from the nursing department
to the nutrition department?
Chef Meghan: I think ultimately, it's such a good fit for me. Before moving to nutrition, I
thought about going to public health because that is what my degree is in. But with all the
nutrition and cooking aspects I really feel like there's a place for me in nutrition. Being able
to teach the quantity food class and lab is also an exciting aspect for me because I used to
teach culinary nutrition at FSCJ.
I’ve also been on the Duval County food policy council, the Florida food policy council, in
addition to helping to facilitate the campus food security task force here at UNF. So, food
and nutrition and food insecurity have been such a focus for me that the nutrition
department is the perfect match for me.
29

AW: Because this is our sustainability issue which is a cause near to your heart. What does
sustainability mean to you and why is it important for us all to consider?
Chef Meghan: The big thing I focus on is food waste. There's enough food in the United States
to feed everyone but we're throwing so much out. We have to look at it across the entire
system, there are upstream ways we can fix things and there are downstream ways we can fix
things.
From our perspective at Meals on Wings, we are working to recover food that would be thrown
out and give it to people who need it, so that's a good use. But then also looking back up the
chain. For example, why does a grocery store have 20 loaves of bread out and then send 10 to
the trash? The idea is to look like there is an abundance when in reality you should run out at
the end of the day. We started a new route that picks up bread from Panera because there is
always so much bread; at every food pantry, at every mission, there’s just so much bread.
We need policy changes or recommendations for these companies to tone down their volume
to decrease waste.
Another example is rotisserie chickens. After they are out for two hours, they are thrown out.
They won’t let an employee take them home or even sell them for half price. The two-hour
limit is for food safety concerns, however, if they lowered the time to one and a half hours and
then marked them down to half-priced or used the chicken to make something else like
chicken salad, it could really make an impact on food waste.
AW: How are you working to decrease food waste at UNF?
Chef Meghan: For one, at Meals on Wings we decrease food waste by recovering food that
would otherwise be thrown out from local hospitals and repackaging it to be delivered to
seniors in the community. Because we are impacting the senior population who have been
deemed a vulnerable population, using food from hospitals that will be more controlled for
sodium and fat is ideal. However, many times when we recover this food, it is not all used for
this purpose, so I reach out to our other resources like Mission House, Trinity Mission, North
Florida Aids Network, or other missions at the beach to deliver the remaining food or food that
will not be utilized by the senior population. For example, the seniors will likely not be able to
eat chicken wings so if we get those in, I will make a plan for who else we can send them to.
Additionally, sometimes we have extra meals that we will put in the freezer for a different day.
These meals have a three-month expiration date, so about once a month I’ll send them to an
organization in St. Augustine called “Pie in the Sky” that delivers produce to their senior
population so their seniors can also have some meals from us as well or to Northeast Florida
AIDS Network to give to their clients.
We are constantly trying to think, “how can we not waste this item, how can we put it to good
use somewhere?” Finally, with so much produce now, the trimmings and the produce that is a
little too old get packed into my car and to the Ogier Garden for the compost pile.
30

AW: What are some things that our readers can do to promote sustainability and
decrease food waste on a personal level?
Chef Meghan: I think the first and most important thing is to be conscious. Be conscious
of what you're buying and what you're using. Because I’m a chef, people may think that
my refrigerator is jam-packed, but it is pretty empty. I get local produce delivered to my
door and it is constantly used.
Second, start decreasing the use of plastics. The more you can use reusable stuff, the
better. Use reusable grocery bags at the grocery store, stop using plastic produce bags,
and when you take to lunch, take it in something you're going to wash and keep using
instead of something that's going to get thrown out. Being conscientious about all those
little things really adds up.
Third, be creative! So, you've got a bunch of vegetables that need to be used up, make a
frittata. You have to be creative and be willing to give it a shot. If all else fails, just Google
it! Put all your ingredients into google and see what pops up.
AW: You mentioned local produce delivery, can you tell our readers what company you
use or other resources in the community that they could utilize as well?
Chef Meghan: I use a company called “Local Fare”. Usually, there is a loaf of bread from
the French Pantry and then whatever is in season for fruits and vegetables. Sometimes
we’ll get overwhelmed with certain vegetables like zucchini. So, again that’s when you
get creative! If all else fails, I make a chocolate zucchini loaf that is so good.
There’s another interesting program being run by a farmer in Palatka where she is putting
her fresh produce in vending machines at dollar general and other places where you
don’t generally find produce. It’s like a cooler machine that you can open and get a head
of cabbage. So, there are options for local produce, you just have to find them.
31

32
EARTH
DAY
APRIL 22ND, 2022

in diets of cows
seaweed
promise in
shows
methane
reducing
emissions
33
B Y : S O F I E V A N M O O R L E G H E M
As is common knowledge, the problem Earth
has been facing is one of a great multitude,
several projections, and a laundry list of
causes. Climate Change is not a new problem,
yet now we are starting to see some of the
effects of the Earth's warming in our
everyday life. This warming comes from
multiple sources including fossil fuels,
greenhouse gasses, and pollution. However,
the top reason that we are seeing the
speeding up of climate warming is because of
these greenhouse gases, the largest
contributor of these gases is methane.
Methane is a very dangerous air contaminant
and a dominant atmospheric gas, stated by
UNEP1 “causes 1 million premature deaths
every year” and “over a 20-year period, it is
80 times more potent at warming than carbon
dioxide.” Methane is also made one of two
ways, either through fossil fuels or CO2
combining with Carbon in plants and being
eaten and belched out by cows, not to
mention that it also remains in the atmosphere
for approximately 12 years after it is created.2
This makes methane a large problem in the
scope of global climate change, and it is only
going to be a bigger issue moving forward.

34
So yes, methane emissions are obviously scary and seem to do a lot of harm but
what does this mean? What is being done about this large issue? Thankfully,
there are a lot of scientists thinking about this same dilemma right now and have
been creative in coming up with solutions that can aid the fight against methane
emissions in the long term*. The majority of methane emissions stem from
agriculture and the cultivation of livestock, roughly 32 percent of total
emissions, and are expected to rise to 70 percent by 2050 because of growth in
population, economy, and animal agriculture.1 So, science turned their heads
that way for a solution.
Thus, in 2018, scientists from UC Davis and Penn State found results in seaweed.
According to Alexander Hristov3, Professor of Dairy nutrition, they found that
the seaweed form Asparagopsis taxiformis in “short term studies of lactating
dairy cows, there was decreased methane emission by 80 percent and had no
effect on feed intake or milk yield”. Researchers in California4 also found that
the seaweed increased milk production in cows which are why “farmers in
ancient Greece and 18th-century Iceland deliberately grazed their cows on
beaches”. The reason for this is that Asparagopsis’s chemical makeup includes
components that hinder methane production by stopping the binding of carbon
and hydrogen together.4 Therefore, this seaweed decreases the amount of
methane produced from the belches of cows.
This breakthrough brings lots of excitement to the scientific community,
however, every discovery has its pitfalls and seaweed is no exception. This
finding has raised many questions and concerns, especially in applying it on a
global scale. Yet, this view is still conflicting, according to Penn State’s
Alexander Hristov3 if seaweed is to be used internationally, the manufacturing
scale would have to massively increase, and “with nearly 1.5 billion head of
cattle in the world, harvesting enough wild seaweed to add to their feed would
be impossible, even to provide it as a supplement to most of the United States'
94 million cattle is unrealistic”. Also, Hill5 reports that seaweed farming in the
oceans can be done but could pose more environmental issues. For instance,
they say that the farming of seaweed could harm marine mammal diversity and
possibly add to the rise of oceanic pollution.5 However, according to UCDavis4,
this is not necessarily the case, and “seaweed cultivation could actually take up
excess nitrogen and dissolved carbon dioxide from ocean waters and cultivating
it could create new economies in impoverished regions.” Nonetheless, new
research needs to be done on the subject of seaweed cultivation in order to
fully understand the impact that it will have on the oceans and the atmosphere.

35
The discovery of seaweed in the reduction of
methane in cows is no small feat and it is a
great step forward in the mission to stop
climate change. Discoveries like this are not
only super important to the climate but miles
closer to figuring out ways to live and eat
sustainably. Asparagopsis might aid in the
fight against rising methane emissions from
livestock but that does not mean that it is
over. We all must still take the necessary
steps to continue living sustainably, eliminate
our carbon footprint, and make the world a
better place.
* Climate Change is a big problem, and it
won’t be solved from this alone, but it can
help a small part in it.
1.
2.
3.
4.
5.
References: :
Unep. Methane emissions are driving climate change. Here’s how to reduce them. UNEP.
Published 2021. https://www.unep.org/news-and-stories/story/methane-emissions-aredriving-climate-change-heres-how-reduce-them
Accessed February 28, 2022.
Anonymous. Why methane from cattle warms the climate differently than CO2 from fossil
fuels. CLEAR Center. Published July 7, 2020. https://clear.ucdavis.edu/explainers/whymethane-cattle-warms-climate-differently-co2-fossil-fuels
Accessed February 28, 2022.
Jeff Mulhollem. Seaweed feed additive cuts livestock methane but poses questions.
ScienceDaily. Published 2019. Accessed February 28, 2022.
https://www.sciencedaily.com/releases/2019/06/190617164642.htm
How. How Eating Seaweed Can Help Cows to Belch Less Methane. Yale E360. Published
2018. https://e360.yale.edu/features/how-eating-seaweed-can-help-cows-to-belch-lessmethane
Accessed February 28, 2022.
McFadden J. Hold off — for now — on feeding seaweed to cows to reduce methane |
TheHill. TheHill. Published February 2022. https://thehill.com/opinion/energyenvironment/592243-hold-off-for-now-on-feeding-seaweed-to-cows-to-reduce-methane
Accessed February 28, 2022.

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