Actress Gwyneth Paltrow recently remarked how difficult her experience was of trying to rely on only food stamps for a week’s worth of food. Perhaps it would have been easier had she been able to take advantage of the Double Up Food Bucks program.
That’s because Double Up Food Bucks, run by the Fair Food Network (headquartered in Ann Arbor, Michigan), doubles the value of federal nutrition aid used at stores and markets that participate. Through this program, not only do low-income consumers have much greater access to fresh fruits and vegetables, but local farmers make more money and the economy benefits from more money spent on locally-produced foods.
Sustainable agriculture techniques like companion planting and dryland farming were practiced for thousands of years in North America by Native Americans. Today, health problems and loss of ancestral knowledge about food and farming are common in many tribal communities. Sustainable farming is a way for tribes to get back to their roots while addressing these problems.
Here are five organizations looking to their heritage for solutions to address these and other problems.
While Seedstock regularly profiles those who are taking a sustainable and local approach to creating a new food economy, the fact remains that industrial farming and distribution methods still reign supreme in America. So we are taking a step back to remind ourselves why their work is so important.
The convergence of processed foods, chemically intensive farming and a gas-guzzling supply chain have created a food system in the United States that would have seemed fantastical—and quite possibly nightmarish—to folks who lived in this country just a century ago.
Here are five worrisome facts about the U.S. food system to keep in mind the next time you go grocery shopping.
“Our challenge is not only feeding people who are hungry today, but how do we work proactively to address the causes of hunger and poverty?,” asks Kathryn Strickland, Executive Director of the Food Bank of North Alabama. “That’s why we’re interested in supporting economic development within in our local food system; to help create meaningful jobs and healthy food access to really get at the root cause of the hunger and poverty,” says Kathryn Strickland.
What started as a single volunteer sitting behind a desk in a local senior center in 1984 has blossomed into an organization that helps feed 100,000 people over an 8,000 square mile service area in Northern Alabama, with the help of 200 partnering agencies. As Strickland explains, the food bank doesn’t only want to reduce hunger; it wants to give local residents, farmers and stakeholders the tools to connect the dots of a local food system.
It’s called the Healthy Food Hub, and it’s the brainchild of three local nonprofits who want to transform a place now known as a food desert into an urban oasis for low-income patrons.
Furthering a tradition of urban gardening that spans at least three decades, East New York Farms! is a Brooklyn based non-profit focused on food justice, urban agriculture and community education. Historically overlooked for funding, littered with abandoned properties and better known for urban crime than urban gardening, East Brooklyn Farm! has emerged from a troubled past through the efforts of established residents and new immigrants.
One of New York’s outlying suburbs, East Brooklyn has a colorful history punctuated with the neglect and abandonment of white flight and a newer, more diverse population caught in a state of flux and change. East Brooklynites have learned self-sufficiency the hard way.
Rhonda Killough’s path to sustainable agriculture was an unusual one. While pursuing a career in performing arts in Las Vegas, her life was abruptly stalled by a motorbike accident in 2002.
“I was physically broken, I couldn’t move very much so I mostly listened to NPR,” she recalls. Two news reports in particular caught her ear. One described Las Vegas as the most wasteful city in the country, and the second outlined the impact of a lack of fresh produce on the incidence of diabetes in underprivileged communities.
As part of her recovery, Killough started taking brief walks around her neighborhood and got chatting with the groundskeeper at a neighbor’s large home.
Beginning an Aquaponics business takes hard work, the right partnerships and a patient nature when it comes to organic pest control. Viridis Aquaponics is a burgeoning startup based in Watsonville in the San Francisco Bay area. The farming business has been quite a learning curve for co-owner and former construction businessman Jon Parr. A mutual friend introduced Parr to Drew Hopkins. Finding they had complimentary business skills, they began devising a business plan for a sustainable greenhouse-based farm. That plan found an investor and soon became the eight acres of grow space that now houses Viridis Aquaponics, Inc. The company is days away from its first harvest.