Authors: Shamar Bibbins
Did you know that forty-five million people in the United States suffer from hunger? That is one in six adults, and one in five children.Read more
Authors: Shamar Bibbins
On Wednesday, March 28th, Green For All hosted a briefing on Capitol Hill to discuss how innovative food systems can address food insecurity for vulnerable communities, while creating jobs and increasing farmer income.Read more
Authors: Zoe Hollomon, Green For All Fellow
Being a community and food justice organizer at the Massachusetts Avenue Project (MAP) in Buffalo, I work with local youth to Increase access to fresh affordable food and build a more equitable and sustainable food system. Some days that means working with youth on our urban farm to grow food for Buffalo communities, other days it’s connecting local farms and urban markets, and sometimes it’s informing elected officials about the movement for a better food system and how they can support healthier communities and economic opportunities through policy.Read more
Authors: Julian Mocine-McQueen
The email from Uganda seemed urgent.
"My name is John Kaganga and I am very inspired by Green For All and am creating similar initiatives in Uganda. I want to bring Green For All to Uganda, please contact me to discuss this effort."Read more
Authors: Dana Frasz
All change starts with a powerful idea. The powerful idea you are about to read comes from Dana Frasz, the winner of Green For All's "Recipes for Change" contest as part of the Keep It Fresh education campaign which recently came to a close. Her project "Food Shift," which she is launching in Oakland, CA, received the most "Likes" on Facebook. It addresses the issues of climate change, hunger, and unemployment all at the same time.
Nearly 50% of the food produced in the United States is wasted. This comes at an enormously high social, environmental and financial cost as the economy is struggling, 49 million Americans are living in poverty, and climate change is rapidly intensifying. Food waste squanders water, depletes soil, wastes fossil fuels and adds greatly to the world’s carbon footprint. There is a growing trend in America around environmental awareness, social consciousness and making sustainable food choices. Yet, food waste is still being left out of the conversation. Groups are talking about the importance of the soil, production, processing, localizing, investing and the distribution of food but are not yet examining the sad fate of half of our food. We need to understand the consequences of all this wasted food and begin to shift this widespread problem into an opportunity. That is where Food Shift comes in.
Food Shift seeks to create a new model for food recovery that benefits the community and the environment through maximizing value of otherwise wasted food. Food Shift will collect unwanted good quality food from local food establishments and deliver it to local food assistance centers that feed low income and food insecure populations. As a key part of this process, Food Shift will have an educational job training program, much like the culinary training program at DC Central Kitchen. By trimming our waste and recovering food with programs like Food Shift, we can feed the hungry, improve public health, create jobs, combat global warming, conserve natural resources and create more conscious, healthful and sustainable communities.
Environmental and social consciousness is on the rise in America and people are craving a more just, healthful and sustainable food system. People on both the supply and demand side of food are recognizing that the ecological limits of nature are real and they are adjusting their decisions and purchasing habits accordingly. Food Shift fits firmly within this changing culture and is a tangible way for both consumers and businesses to invest in the environment and their community. With access to large customer bases, there is enormous potential for restaurants, grocery stores and catering companies to act as leaders in their communities. Food Shift will inspire increased consciousness within the food industry and will help businesses transform their DNA to include community, social and environmental well being.
Our current levels of food waste and population growth can not coexist much longer and our planet’s demographics will eventually force us to be more efficient with our food. Out of respect for the earth, its people and future generations, we need to make better use of the food we produce. I’ve been hungry for this change for years and am ready to make it happen.
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Authors: Hakim Cunningham, Green For All Fellow
Since our earliest time on this planet, people have hunted, gathered and farmed land to ensure our survival. Agriculture - and urban agriculture - is nothing new; it has just taken a while for it to catch on in the United States.Read more
THE U.S. FOOD SECTOR is among the most productive in the world and is a significant driver of our economy. Yet, it’s failing us in major ways – putting public health, livelihoods and our environment at great risk. Obesity and diabetes rates are rising, communities are plagued by food deserts, and agriculture runoff is the biggest source of pollution in our rivers and lakes.
The good news is that communities across the country are addressing this crisis in innovative ways. Through different community-based efforts, local activists and food advocates are finding ways to improve community health and environmental outcomes while creating a more economically equitable food system.
It is within this context that this report identifies opportunities to transform jobs in the green economy and enhance environmental and economic equity outcomes in the future.
The initial analysis promises opportunities for workers to build long-term skills, and emphasizes the importance of linking local efforts to broader regional and national policy platforms. This multi-level engagement and collaboration will help set in motion the systemic changes needed to create a more sustainable and equitable food system.
Authors: Adrien Salazar | Intern, Education & Outreach
You might not think the US Farm Bill has anything to do with you, especially since only 2% of Americans actually farm for a living today. But the Farm Bill affects all of us and our right to have clean, healthy food on our tables.Read more