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Speaker: Alison Blay-Palmer Session: Sustainability in Agriculture and Agri-Food: Different Perspectives
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Alison Blay-‐Palmer Wilfrid Laurier University Nourishing Communi<es
Centre for Sustainable Food Systems
Why Sustainable?
• Sustainability is about taking care of things now so present and future genera<ons are secure • Process of moving towards a des<na<on that includes: • Economic viability • Ecological resilience and health • Social jus<ce
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JUST, FAIR SUSTAINABLE FOOD SYSTEMS
Social • Social jus<ce:
• Everyone has access to healthy food at affordable prices and farm families and other businesses along the food chain can earn a living wage from their work
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Sustainable Food Systems DEMOCRATIC, PARTICIPATORY
SUSTAINABLE FOOD SYSTEMS JUST, FAIR, BUILD NETWORKS, SOLIDARITY, CREATE KNOLWEDGE FLOWS
SUSTAINABLE FOOD SYSTEMS SOCIAL JUSTICE
REGENERATION, FLOWS SUSTAINABLE FOOD SYSTEMS
Ecological
• Ecological resilience and health: • Produce high quality, safe food without compromising the land, seed and biodiversity resources • E.g. Pollinators and their habitat
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SUSTAINABLE FOOD SYSTEMS ECOLOGICALLY REGENERATIVE
Photo by Erin Nelson
SUSTAINABLE FOOD SYSTEMS CLOSED LOOP
SUSTAINABLE FOOD SYSTEMS CLOSED LOOP
SUSTAINABLE FOOD SYSTEMS SHARING KNOWLEDGE
ECONOMIC VIABILITY SUSTAINABLE FOOD SYSTEMS
Economic • Economic viability for rural communi<es and farm families, with an emphasis on local where feasible
• Provides communi<es with more resources making them more vibrant (Williams et al. 2013 – Func<onal economy) • e.g. mul<plier effect = 1.4 for large farms and 2.6 where small scale farms predominate (Meter 2008) • Sustain, Avalon, 2012
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SUSTAINABLE FOOD SYSTEMS DIVERSE, MULTIFUNCTIONAL
SUSTAINABLE FOOD SYSTEMS ECONOMICALLY DIVERSE AND RESILIENT
INTERNATIONAL CONTEXT Why sustainability?
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SUSTAINABLE FOOD SYSTEMS USDA FOOD HUB STUDY, 2013, NUMBER OF YEARS IN OPERATION 62% IN OPERATION FOR LESS THAN 5 YEARS
SUSTAINABLE FOOD SYSTEMS USDA FOOD HUB STUDY, 2013, OPERATIONAL STRUCTURE 47% NON-‐PROFIT OR CO-‐OP
SUSTAINABLE FOOD SYSTEMS USDA FOOD HUB STUDY, 2013, PERCETN OF FARMS THAT ARE SMALL OR MID-‐SIZED 76% ALL OR MOST
SUSTAINABLE FOOD SYSTEMS USDA FOOD HUB STUDY, 2013, PRODUCER PRACTICES Antibiotic-free, 49 % “prefer”, 43 % “require” Free-range / Pasture-raised, 60 % “prefer”, 35 % “require”
SUSTAINABLE FOOD SYSTEMS USDA FOOD HUB STUDY, 2013, CHANGES IN PRODUCER PRACTICES
Interna<onal bodies • World Commihee on Food Security: – Emphasis on small shareholder – Poverty allevia<on – Ac<on orienta<on
• East Asian Summit: – Ahen<on to both food and energy security:
• “Promote responsible agricultural investment that respects rights, livelihoods and resources”
• “Sustainable food security is an important element in EAS's long-‐ term sustainable future, and has a direct impact on the people of the region, the leaders agreed, while no<ng that it also overlaps with many key areas of the EAS, such as the environment, energy, global health and connec<vity.”
EU Consulta<on on Food System Sustainability • Exploring type and scale of ac<on for: • Technical knowledge on environmental impact of food • S<mulate sustainable food produc<on and consump<on • Reducing food waste and loss • Improving policy coherence
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Australia – National Food Plan $1.5 million AU Build and diversify agriculture
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Na<onal Food Plan (2012:3)
• “Our food system isn’t just about high yield agriculture and exports, it is also about local communi<es growing, preparing and sharing food. We are commihed to suppor<ng the growing numbers of farmers’ markets, food sharing networks and community gardens around the country. We will also work to embed food and agriculture within the na<onal curriculum so that our kids know where food comes from and value the hard working Australians who produce it.” (Minister of Agriculture)
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UNCTAD Trade and Environment Review (2013)
• “…the need for a two-‐track
approach that dras<cally reduces the environmental impact of conven<onal agriculture, on the one hand, and broadens the scope for agro-‐ecological produc<on methods on the other.”
hhp://unctad.org/en/Publica<onsLibrary/ditcted2012d3_en.pdf
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SUSTAINABLE FOOD SYSTEMS PLACE-‐BASED – KEEP VALUE IN LOCAL ECONOMY – FAIR, JUST, INCLUSIVE – BUILD REGIONAL SOCIAL, KNOWLEDGE AND PHYSICAL CAPACITY – ECOLOGICALLY REGENERATIVE