Kevin Walker is a professor at Michigan State University. Originally recruited by the U.S. Department of Agriculture, Walker directed a center focused on emerging issues affecting animal agriculture. He later became a Fellow with the Kellogg National Leadership Program and launched the Executive Leadership in Food Safety initiative where he proposed and developed a flagship training course with the World Trade Organization. He has also served on two Institute of Medicine National Research Council committees within the National Academies.
By Kevin D. Walker, Resilience.org
It has been said that how we produce and consume food has a bigger impact on well-being than any other human activity. Indeed, until the grand food bargain came along, limits to food were an unchallenged fact of life. Coping with the scarcity of food structured daily living around the natural rhythms of seasons, plants, and animals. In geologic time, the transition from food scarcity to abundance was like flicking on a light switch.