food

Overview

“The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth.” – Frances Moore Lappé, American researcher and author

Food is related to absolutely everything. We must eat to survive. An estimated 40% of global land is used for agriculture. Everyone is dependent upon it. How we produce, transport, consume and dispose of food has a staggering impact on people and planet, whether positive or negative. 

Our food choices directly affect our health and communities, yet most people don’t know where food actually comes from or at what cost. In much of the world today, it is easy to go to a market and buy what’s available without second thought. Deceptive marketing, packaging, engineering and over-processing often disconnects us from the food itself.

Industrial agriculture is a highly concentrated and mechanized process that relies on chemical inputs like fertilizers, pesticides and antibiotics, damaging precious resources including soil, water, air and climate (as defined by Foodprint). The way we grow and consume food has changed rapidly and on a large scale. Our current food system is dominated by monoculture: huge fields of only one crop. The lack of biodiversity in this farming method encourages pests and therefore, huge amounts of toxic chemicals are used on the crop. Such practices harm the environment by causing loss of biodiversity, soil erosion and water pollution. Not only does industrial agriculture negatively affect water sources, it also leads to a multitude of health problems, including antibiotic resistance, and exposes farm workers, families, and even unborn children to dangerously high levels of toxins. 

In contrast, sustainable agriculture uses methods that protect the environment, public health, local communities and animals. Though many factors can make agriculture “sustainable,” one of the most important is organic. When something is certified organic, it means the item was grown and produced without synthetic pesticides, fertilizers or genetic modification. Buying certified organic directly supports ecological and public health, as The Organic Center and Friends of the Earth prove through comprehensive research, scientific studies and focused campaigns. 

Not all food is created equal. Let’s take the example of milk. In a study by The Organic Center, samples of conventional retail milk tested positive for residues of antibiotics, two of which are illegal in the United States and banned from dairy production altogether, as well as commonly-used, albeit controversial pesticides. Organic milk showed no such contaminants, and residues of growth hormones were 20 times lower than in conventional milk. These chemicals have lasting negative impacts on bodies, soil and the environment.  

One way our organization takes a proactive stand for food justice is through our Conscious Kitchen program. Conscious Kitchen is committed to food equity, access and education — serving fresh, local, organic, chef-prepared, scratch-cooked school meals to students since 2013 and meeting rising need across the community in the face of COVID-19 by cooking and delivering hot, nutritious meals daily with the same ethics, values and deep commitment to the health and wellbeing of people and planet. By partnering with schools to shift the paradigm around food service, replacing pre-packaged overly processed food with fresh ingredients for real meals, Conscious Kitchen is able to support local organic farmers, benefiting the climate, supply chain, and economy, which makes the CK relief program especially important amid compounding current challenges.

Guiding terms for Conscious Kitchen are represented by the acronym FLOSN:

Fresh. Food tastes best and has the highest nutritional value when it goes straight from farm to fork. Consuming fresh organic produce means not ingesting harmful chemicals and preservatives.

Local. The average American meal travels an estimated 1500 miles before consumption. Prioritizing purchasing from local farmers supports regional economies with consistent demand and decreases emissions from food transportation. Additionally, buying from local farms lowers carbon footprints, as food need not travel as far. CSA boxes are simple and effective ways to support local farms; learn more about Community Supported Agriculture (CSA) here.

Organic. To be certified organic, farmers must avoid using substances that might harm air, water or soil, including synthetic pesticides, chemical fertilizers, hormones, antibiotics and genetically modified organisms (GMOs). Organic food prioritizes human and ecological health, as does supporting those farmers and businesses.

Seasonal. Purchasing in season means buying, cooking and eating produce that is better-tasting, harvested at its peak and grown closer to home, while appreciating year-round variety and unique seasonal flavors.

Nutritious. Food is fuel. Young bodies and minds need proper nutrition to grow, develop and achieve. The health, wellbeing and futures of youth and greater society depend upon ingredients, recipes and menus designed to set students and communities up for success.

With greater numbers, frequency, resolve and power, we, the people, are demanding to know what’s actually in food, who grew it, how it was produced, and where it came from. Individual buying habits, institutional purchasing, and consumer pressure add up in massive ways. Vote with your fork every single day!