Join us for an interactive session on sustainable food systems. A sustainable food system is a collaborative network that integrates several components in order to enhance a community’s environmental, economic and social well-being. It is built on principles that further the ecological, social and economic values of a community and region. Characteristics of a sustainable food system are outline below (based on Pothukuchi and Jufman, 1999): • is secure, and therefore reliable and resilient to change (including climate change, rising energy prices, etc) and accessible and affordable to all members of society: • is energy efficient’ • is an economic generator for farmers, whole communities and regions’ • is healthy and safe; • is environmentally beneficial or benign’ • uses creative water reclamation and conservation strategies for agricultural irrigation; • balances food imports with local capacity’ • adopts regionally-appropriate agricultural practices and crop choices’ • works towards organic farming; • contributes to both community and ecological health; • builds soil quality and farmland through the recycling of organic waste; • supports multiple forms of urban as well as rural food production’ • ensures that food processing facilities are available to farmers and processors; • is celebrated through community events, markets, restaurants, etc; • preserves biodiversity in agro-ecosystems as well as in the crop selection; • has a strong educational focus to create awareness of food and agricultural issues, and • is fairly traded by providing a fair wage to producers and processors locally and abroad.
Organic Talking Points