By Teresa O'Connor, Food Tank
Four food advocates from across the United States may challenge your preconceptions of today’s farmers. They shared their views recently on the challenges of providing healthy, sustainable food and ending hunger.
By Gunnar Rundgren, Garden Earth
Very few traditional farming systems have had a high share of fruits and vegetables unless you include starchy crops like plantains, potatoes, cassava or yams in your definition.
By Katherine Walla, Food Tank
On “Food Talk with Dani Nierenberg,” Executive Director of Kanbe’s Markets Maxfield Kaniger talks about the market’s model to reduce food waste and food insecurity.
By Megan Perry, Sustainable Food Trust
On this culinary tour with a twist, we travelled the West Bank meeting farmers and food producers, eating in local restaurants and with families in refugee camps and Bedouin villages. Heartening and heart-wrenching in equal measure, the ten days spent exploring Palestinian food culture showed a people with a deep love for the land and the food traditions that come with it.
By Colin Anderson, Agroecology Now!
What was amazing to see in the US context is the critical attention to these contradictions, a recognition of the politics of difference, a cutting analysis put forward by activists that call these systems of oppression out and a move to work from the margins through processes of mutual empowerment for social justice and a better world.
By Jeff Abbott, Waging Nonviolence
Since September 2016, 135 families associated with the Committee for Campesino Unity, also known by its Spanish acronym CUC, have maintained an occupation of a finca, or a large plantation, named Las Palmeras near the municipality of Cuyotenango.
By Monica White, Savi Horne, YES! magazine
The food justice movement is one of the most promising political developments of the last generation. It has broadened and deepened environmentalism by knitting together concerns about economic inequality, labor rights, environmental health, and sustainable agriculture.
By Andy Fisher, YES! magazine
Thus, the low cost of ingredients and labor enable food waste. And if the food industry is addicted to overproduction, then the emergency food system is its enabler.
By Izzy Baird, Food Tank
I actually grow and produce food. I like to lead by example, and I have found that while there are more conversations about food and food systems, those conversations often lack the voices of real farmers who are typically more comfortable working in the field than attending food conferences and posting on social media.
By Kevon Paynter, YES! magazine
“Black people need to return to being growers, builders, and producers, so when we’re consuming, we’re also feeding one another, and we’re feeding our liberation,”