Posts By Trish Popovitch
Currently, the world’s food system is in a state of flux. Small growers across the globe attempt to impact their local communities by producing organic food that challenges traditional food production. The students of Stanford University’s FEED (Food Education Entrepreneurship Design) Collaborative intend to impact the food system in another way: human centered design.
Matthew Rothe of Stanford’s Hasso Plattner Institute of Design explains the FEED Collaborative’s approach to fixing the global food system. “We believe that human centered design is a powerful process for uncovering the unmet needs of people and for unlocking the creative problem solving potential of its practitioners. Coupled with the domain knowledge of our collaborators and opportunities for social entrepreneurship, we believe human centered design is the most compelling opportunity we have for driving the level of innovation needed to transform our food system.”
“Farming requires you to work and think in long time lines. You start looking at farm management as a generational timeline. So if it would take me 20 to 30 years to really understand all the wisdom that my father had and then also to realize that in order for our daughter to understand the dynamics and really learn the lay of the land will take her 20 years to 30 years.” –David Mas Masumoto Masumoto Family Farm
As more and more folks turn to small farms as a lifestyle choice they often don’t think about the bigger picture. It’s a wonderful notion to help preserve America’s farmland now, but what about the future? Who will take over the farm when you pass away or retire? Farm succession planning is a really important part of modern farming and something every grower needs to think about and deal with no matter their acreage or what crops they grow. America’s farms must become multi-generational to survive. Are you prepared?
Every small grower likes to find ways to reduce costs and cut out the middle man but Adam Navidi of Future Foods Farms and Green to Go has turned organic growing and serving his clientele into a planet friendly fine art. He grows a wide range of organic produce through the aquaponic systems on his farm. The produce is then sold at his restaurant. The restaurant scraps in turn are used to feed the fish on his farm. This sustainable circuit of good is developed from a combination of creative thinking, hard work and a passion for good food.
“As a chef that owns a catering company and a restaurant, I wanted to be able to provide my clients with the best produce possible. For a chef there is no better way for being in tune with your food than to grow it yourself,” explains Navidi. Future Foods Farms, the largest aquaponic farm in Southern California, sits on 25 acres of open country and began in earnest back in 2008. Comprised of ten large greenhouses, Future Foods Farms is home to a varied assortment of fruit and vegetables not to mention hundreds of tilapia fish. Vegetarian fish fed on California organic brown rice no less.
“This bill supports research, marketing, creating infrastructure, access to healthy food, and education – all necessary for the success of agriculture…. Local and regional agriculture will be the major driver for the farm economy of the future. This bill is important to the future of farming in our country and the health and well-being of America.” – David Bauermeister, Northwest Agriculture Business Center
One of the main issues small growers face is a lack of established infrastructure that promotes sustainable food choices. As the number of farmer’s markets in the nation climbs past the 8,000 mark and as the USDA reports almost $5 billion in annual revenue from local farmers, the federal government is entertaining an addition to the Farm Bill to help alleviate some of the problems facing independent producers. HR 1414 aka the Local farms, Food, and Jobs Act of 2013 hopes to improve opportunities through assistance grants, training, marketing assistance and technology allowing small growers to keep up with increasing demand.
A nationwide initiative to encourage hospitals to provide patients and employees with healthier food choices may benefit independent growers. The Healthy Food in Health Care (HFHC) program encourages hospitals across the country to pledge to a more sustainable food program in their facilities with a focus on buying local and encouraging preventative healthcare.
The Healthy Food in Health Care (HFHC) program is the brainchild of the folks at Health Care Without Harm (HCWH) and is just one of their many initiatives to encourage hospitals to use their purchasing power to promote preventative healthcare through healthy food. HCWH began in 1996 in response to the discovery that the burning of medical waste was one of the largest sources of the carcinogen dioxin on the planet. HCWH is comprised of 28 separate organizations in 52 countries. The group is a privately funded 501 c3 with several green program successes already under their belt.