From Farm to Fork

Description

Interest in the food we eat and how it is produced, distributed, and consumed has grown tremendously in the last few years. Consumers are exchanging highly processed, genetically engineered, chemical-laden, and pesticide-contaminated food often associated with big agribusinesses for fresh produce grown using organic methods. The growth of farmers markets from 1,755 in 1994 to over 7,500 today, in both urban and rural areas, is just one indication that consumers are interested in knowing who produced their food and how the food was produced. This book addresses the importance of creating food systems that are sustainable by bringing together a number of experts in the fields of law, economics, nutrition, and social sciences, as well as farmers and advocates. These experts share their perspectives on some of the pressing issues related to sustainable food systems and offer solutions for achieving healthy, sustainable, and equitable food systems in the future.

Sujets

• Sciences et techniques
• Sustainable agriculture

Informations

• Publié par: University of Akron Press
• Date de parution: 20 novembre 2015
• Nombre de lectures: 0
• EAN13: 9781629220123
• Langue: English

Extrait

From Farm to Fork
Legal Thought Across Disciplines Published in Cooperation with The University of Akron School of Law
Elizabeth Reilly, editor, Infinite Hope and Finite Disappointment: The Story of the First Interpreters of the Fourteenth Amendment
Kalyani Robbins, editor, The Laws of Nature: Reflections on the Evolution of Ecosystem Management Law & Policy
Neil H. Cogan, editor, Union & States’ Rights: A History and Interpretation of Interposition, Nullification, and Secession 150 Years After Sumter
Sarah Morath, editor, From Farm to Fork: Perspectives on Growing Sustainable Food Systems in the Twenty-First Century
From Farm to Fork

Perspectives on Growing Sustainable Food Systems in the Twenty-First Century
Edited by Sarah J. Morath

University of Akron Press Akron, Ohio
All New Material Copyright © 2016 by The University of Akron Press
All rights reserved • First Edition 2016 • Manufactured in the United States of America. All inquiries and permission requests should be addressed to the Publisher, the University of Akron Press, Akron, Ohio 44325–1703.
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ISBN : 978-1-629220-10-9 (paper) ISBN : 978-1-629220-11-6 (ePDF) ISBN : 978-1-629220-12-3 (ePub)
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA
Names: Morath, Sarah, editor.
Title: From farm to fork : perspectives on growing sustainable food systems in the twenty-first century / Sarah Morath, editor.
Description: First edition. | Akron, Ohio : University of Akron Press, [2016] | Series: &law | Includes bibliographical references and index.
Identifiers: LCCN 2016025856 (print) | LCCN 2016030949 (ebook) | ISBN 9781629220109 (pbk. : alk. paper) | ISBN 9781629220116 (ePDF) | ISBN 9781629220123 (ePub)
Subjects: LCSH: Food supply—Environmental aspects—United States. | Agriculture—Environmental aspects—United States. | Sustainable agriculture—United States.
Classification: LCC HD 9005 .F756 2016 (print) | LCC HD 9005 (ebook) | DDC 338.10973— DC 23
LC record available at https://lccn.loc.gov/2016025856
∞ The paper used in this publication meets the minimum requirements of ANSI / NISO Z 39.48–1992 (Permanence of Paper).
Cover design: Amy Freels. Photo by Amy Freels, copyright © 2014. Used with permission.
From Farm to Fork was designed and typeset by Amy Freels, with assistance from Tyler Krusinski. The typeface, Stone Print, was designed by Sumner Stone in 1991. From Farm to Fork was printed on sixty-pound natural and bound by Bookmasters of Ashland, Ohio.
Jill K. Clark, Shoshanah Inwood, and Jeff S. Sharp, The Social Sustainability of Family Farms in Local Food Systems: Issues and Policy Questions . Reprinted by permission of the Publishers from Local Food Systems: The Birth of New Farmers and the Demise of the Family Farm? , in Local Food Systems in Old Industrial Regions eds. Neil Reid, Jay D. Gatrell, and Paula S. Ross (Farnham: Ashgate, 2012), pp. 131–145. Copyright © 2012.
Jason J. Czarnezki, Informational and Structural Changes for a Sustainable Food System . An earlier version was published in 31 Utah Envtl. L. Rev. 263 (2011).
Marion Nestle, Utopian Dream: A Farm Bill Linking Agriculture to Health . Originally appeared as Marion Nestle, Utopian Dream: A New Farm Bill , in Dissent 2012, 15–19. Reprinted with permission of the University of Pennsylvania Press.
Susan A. Schneider, A Call for the Law of Food, Farming, and Sustainability . Parts of this article are drawn from A Reconsideration of Agricultural Law: A Call for the Law of Food, Farming, and Sustainability , 34 Wm. & Mary J. Envtl. L. & Pol’y Rev. 935 (2010) and Food Farming & Sustainability: Readings in Agricultural Law (2011).
Contents
Contributors
Foreword
Oran B. Hesterman
Preface
Introduction
Part I The Elements of Our Complicated Food System
1 Utopian Dream: A Farm Bill Linking Agriculture to Health
Marion Nestle
2 Land for Food in the Twenty-First Century
John Ikerd
3 The Social Sustainability of Family Farms in Local Food Systems: Issues and Policy Questions
Jill K. Clark, Shoshanah Inwood, and Jeff S. Sharp
4 Achieving Social Sustainability of Food Systems for Long-Term Food Security
Molly D. Anderson
Part II Views from Within the Food System
5 Community Agriculture and the Undoing of Industrial Culture
Josh Slotnick
6 Consumer Access and Choice in Sustainable Food Systems
Jane Kolodinsky
7 The Workers Who Feed Us: Poverty and Food Insecurity among U.S. Restaurant and Retail Workers
Saru Jayaraman
Part III From Federal Policies to Local Programs
8 A Call for the Law of Food, Farming, and Sustainability
Susan A. Schneider
9 Informational and Structural Changes for a Sustainable Food System
Jason J. Czarnezki
10 Breaking Our Chemical Addiction: A Twelve-Step Program for Getting Off the Pesticide Treadmill
Mary Jane Angelo
11 Turning Deficit into Democracy: The Value of Food Policy Audits in Assessing and Transforming Local Food Systems
Caitlin R. Marquis and Jill K. Clark
Index
Contributors
Molly D. Anderson , William R. Kenan Jr. Professor of Food Studies, Middlebury College. B.S., M.S. Colorado State University; Ph.D. University of North Carolina at Chapel Hill (Systems Ecology).
Mary Jane Angelo , Professor of Law, Director of Environmental and Law Use Program, University of Florida. B.S. Rutgers University; M.S. University of Florida; J.D. University of Florida.
Jill K. Clark , Assistant Professor, John Glenn School of Public Affairs, Ohio State University. B.S. Ohio State University; M.S. University of Wisconsin; Ph.D. Ohio State University (Geography).
Jason J. Czarnezki , Gilbert and Sarah Kerlin Distinguished Professor of Environmental Law, Elisabeth Haub School of Law at Pace University. B.A. University of Chicago; J.D. University of Chicago.
Oran B. Hesterman , President and CEO, Fair Food Network. B.S., M.S. University of California–Davis; Ph.D. University of Minnesota (Agronomy, Plant Genetics, and Business Administration).
John Ikerd , Professor Emeritus of Agricultural and Applied Economics, University of Missouri Columbia, College of Agriculture, Food and Natural Resources. B.S., M.S., Ph.D. University of Missouri (Agricultural Economics).
Shoshanah Inwood , Assistant Professor, Community Development and Applied Economics, University of Vermont. B.A. Oberlin College, M.S., Ph.D. Ohio State University (Rural Sociology).
Saru Jayaraman , Director, Food Labor Research Center, University of California, Berkeley. B.A. University of California–Los Angeles; M.P.P. Harvard University; J.D. Yale Law School.
Jane Kolodinsky , Professor and Chair, Community Development and Applied Economics, University of Vermont. B.S., M.B.A. Kent State University; Ph.D. Cornell University (Consumer Economics).
Caitlin R. Marquis , Healthy Hampshire Coordinator, Collaborative for Educational Services. B.A. The George Washington University; M.S. The Ohio State University.
Sarah J. Morath , Clinical Associate Professor, University of Houston Law Center. B.A. Vassar College; M.E.S. Yale University; J.D. University of Montana School of Law.
Marion Nestle , Paulette Goddard Professor, Department of Nutrition, Food Studies, and Public Health, New York University. M.P.H., Ph.D. University of California, Berkeley (Molecular Biology).
Susan A. Schneider , Director of the LL.M. Program in Agricultural and Food Law, Professor of Law, University of Arkansas. B.A. College of St. Catherine; J.D. University of Minnesota; LL.M University of Arkansas (Agricultural Law).
Jeff S. Sharp , Director and Professor of Rural Sociology, College of Food, Agriculture, and Environmental Sciences, Ohio State University. B.A., M.S., Ph.D. Iowa State University (Sociology).
Josh Slotnick , PEAS (Program in Ecological Agriculture and Society) Director, University of Montana Professor, Clark Fork Organics Co-Founder. B.A. University of Montana; M.S. Cornell University.
Foreword
Oran B. Hesterman, Fair Food Network
M y first exposure to the sustainable food system movement happened in the early 1970s, when I was a student at the University of California, Santa Cruz. As a twenty-year-old sophomore, I was attracted to the Farm, an innovative project located on seventeen acres of rich, fertile soil and inspired by the principles of biodynamic agriculture, with a clear view of the ever-changing Monterey Bay. It was here that I came to understand that the food system as it was then functioning would not sustain our global population, which is increasing at an alarming rate. And I was living, day to day, in a different relationship with the earth and farming in a different way that could, in fact, prove to be an alternative model. The Farm has since become the Center for Agroecology and Sustainable Food Systems, a training ground for hundreds of apprentices in organic farming techniques, and one of the many places where young people have been finding ways to fuel the movement, which has grown by leaps and bounds since those days more than forty years ago.
Since that time, the sustainable agriculture or “good food” movement has grown in many directions to include not only more ecologically sound farming, but also issues of social and racial equity, just and fair treatment of farm and food workers, equitable access to affordable healthy food, and public health consequences of a food system that produces too much of what is not healthy for our bodies and too little of what is.
The authors of the chapters in this book delve into these issues and others from a variety of perspectives and offer practice and policy solutions to put the food system back on track for our children, our communities, and our environment. Books like this one are important as blueprints for redesigning our food system. We have made great strides as a movement in the past four decades. At the same time, our policy experts point out in their chapters how much more we need to accomplish.
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