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The Awakening That’s Happening Around Local, Sustainable Food


“People are realizing that we can’t rely on the industrial food system much longer. The awakening that’s happening is our greatest opportunity,” says New Mexican farmer and activist Miguel Santistevan. This awakening has sparked the revival of local, sustainable food systems.

"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:
Arial;color:black”>Examples in the movement to create local, sustainable food systems are virtually endless. Here are just a few:

estimated 18,000 in the US and Canada. In most cases, members rent a small plot for a modest fee. These patchwork-quilt gardens, primarily in urban areas, provide a local food source, build community relationships, beautify the neighborhood, and give more people the opportunity to eat homegrown food.

Oakland Food Connection grew over 3,000 pounds of produce in school-based gardens in one year. Now they’re branching out to create value-added products, like sauerkraut and jelly, and to run a catering business. On the other side of the country, in Orange, Massachusetts, Seeds of Solidarity works with rural and working-class youth to tend gardens at schools, a homeless shelter, and an elder care facility.

"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:
Arial;color:black”>* Farmers are growing food for public institutions like schools, universities, hospitals, and prisons. In one instance, the Berkeley Unified School District did away with its tater tots and canned peaches through a policy of increasing the amount of local, organic food it purchases. “We’ve gone from 95 percent processed foods to 95 percent made from scratch,” said chef Ann Cooper. To help allay the higher food costs associated with this program, the school system has gotten bulk discounts from farmers and processors, sources a significant amount of fresh produce from school-sponsored gardens, and uses federal reimbursements from the USDA as well as sales to students. There are now farm-to-school programs involving 12,429 schools in 50 states.

Real Food Challenge is working to shift $1 billion worth of college and university food purchases towards local, sustainable, and fair sources, and away from industrial agriculture. The nationwide project supports student organizers as they develop campus wide campaigns to get their schools to commit to purchasing 20% “real food” by 2020. They host leadership trainings and events, provide materials and other organizing support, and have developed a Real Food Calculator to help track institutional food purchasing. They define real food as “food which truly nourishes producers, consumers, communities and the earth. It is a food system – from seed to plate – that fundamentally respects human dignity and health, animal welfare, social justice and environmental sustainability.” "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:
Arial;color:black”>* A sad joke goes: If your illness doesn’t kill you in the hospital, the food will. Fletcher Allen Health Care in Vermont and Cancer Treatment Centers of America in Illinois and Oklahoma are just a few of the hospitals around the country that are part of a growing network of farm-to-hospital programs. Four hundred and forty-four hospitals in the US have signed a pledge, organized by the group Health Care without Harm, to offer more fruits and vegetables, as well as locally grown, fair-trade, and pesticide- and hormone free food. Some hospitals also host on-site farmers’ markets, plant gardens, and compost food scraps.
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Arial;color:black”>* Community Supported Agriculture (CSA) creates a direct partnership between a farm and members of the community. Members pay farmers at the beginning of the season, providing them with cash needed to purchase seeds and equipment. In return, each week they receive a share of the harvest, whatever is growing at the time. Members commit to sharing both the benefits and risks of each season. If there is a bumper crop of watermelon, everyone enjoys the abundance. If disease wipes out the tomatoes, share members ride that out as well. This commitment from members gives farmers more protection from both the whims of nature and price fluctuations of the market. By cutting out the middle-people, members have a more direct relationship with where their food comes from and receive a better price for local food.

over 12,500 farms. In some rural areas, members pick up their share at the farm itself, while in cities, farmers drop off boxes of produce at distribution sites. The CSA model is now being used not only for vegetables but also for many other goods like grains, meat, dairy, fish, medicinal herbs, pies, and spun wool. "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:
Arial;color:black”>* Farmers’ markets are also experiencing a meteoric rise. Between 1994 and 2011, farmers’ markets registered with the US Department of Agriculture increased 400 percent. They now number over 7,800. Markets are also vibrant community gathering spots, places to meet, play, connect, and unwind. Food from a farmers’ market or CSA typically travels between 10 and 100 miles, unlike the long distances traveled by their grocery store counterparts.

$213.4 billion. One small-scale example is Moo Milk in Maine. In 2010, 10 organic dairy farmers who had been dropped by the giant corporation Hood created the co-op, through which farmers now keep up to 90% of the profits. "Verdana","sans-serif";mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:
Arial;color:black”>Beverly Bell has worked for more than three decades as an advocate, organizer and writer in collaboration with social movements in Latin America, the Caribbean, Africa, and the US. Her focus areas are just economies, democratic participation and gender justice. Beverly currently serves as associate fellow at the
Institute for Policy Studies mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:Arial;
color:#888888″> Other Worlds.