Domaine Coquelicots - Conseillers en autosuffisance urbaine et rurale Élevage: de la ferme à la maison | Marie-Ève Morasse | Cuisine Le propriétaire de la ferme Boeuf Nature livre sa viande de boeuf, de veau ou de porc directement au domicile de ses clients, une fois aux deux ou trois semaines. «Je trouverais ça dur d'être tout seul à la ferme et de ne pas savoir où ma viande va, dit l'éleveur de 32 ans. C'est ce que je voulais pour mon entreprise: une ferme branchée sur les besoins des clients.» Il n'est pas le seul éleveur à miser sur la livraison à domicile. La Ferme Odelil offre un service de livraison de ses viandes biologiques depuis une décennie déjà. «Les gens sont contents de recevoir la viande chez eux. Achat local: sortir du potager Les paniers de fruits et de légumes venus directement de la ferme sont implantés dans la routine alimentaire de bien des familles. C'est ce qui a poussé Bertrand Noël à créer la coopérative En direct de la ferme, qui livre à ses membres montréalais non seulement des fruits et des légumes, mais aussi de la viande produite localement. En quête d'authenticité Boeuf de saison Durham-Sud
The People's Kitchen at COLORS New York On Friday, October 4th, from 7-9pm, COLORS and The People's Kitchen are joining forces to host a mixer for our fabulous friends and community. Come share a meal, drink with us, listen to great music and learn about our new collaborative, worker-led restaurant project. The evening will feature a shared meal of tapas and our favorite poets, artists, chefs and culinary troublemakers with sliding-scale entry with a cash bar to back them up! The People's Kitchen, (an Oakland-based sliding-scale community-based restaurant that engages, builds and nourishes community through shared meals and art), is partnering with COLORS-NY to host this special event. COLORS is New York’s only cooperative restaurant, owned and operated by its workers. At the intersection of labor justice and food justice, this restaurant will focus on featuring delicious, accessible dining, incredible local artists, local organic produce from farmers of color, and social justice movement building. Tickets are sliding-scale.
Green Growing | BU Today City Fresh Foods CEO Glynn Lloyd (CAS’90) showed a natural flair for entrepreneurship while still in high school, when he made $100,000 with a landscaping business. Photos by Melody Komyerov Remember lunch in your grade school cafeteria? You may have enjoyed the chicken nuggets and Salisbury steak at the time, but in retrospect, those cheap, processed frozen foods weren’t particularly healthy. Now imagine you’re a child whose family relies largely on that lunch (and possibly a similar school breakfast), for free or a reduced price, in order to keep you fed. That’s the way it is for many in the Roxbury and Dorchester neighborhoods of Boston. Lloyd is the founder and CEO of City Fresh Foods, a business with a mission to change all that. As a BU student from Sharon, Mass., Lloyd did volunteer work in Roxbury, his family’s old neighborhood. “I saw food as one of those first basic necessities that we should have more control of,” he says. That was in 1994.
Food Justice Movements: Policy, Planning, and Désobéissance civile autour d'une tomate Pascal Jean a réalisé une expérience sociale avec son jardin de trottoir. Photo Étienne Laberge / 24H Lorsque Pascal Jean a décidé de mettre en terre quelques plans de légumes sur la voie publique entre la rue et le trottoir sans demander la permission aux autorités, il ne s'attendait surement pas à créer une petite révolution potagère, et encore moins, à recevoir les félicitations du maire de son arrondissement. Le petit geste de désobéissance civile de Pascal Jean témoigne du changement des mentalités qui s'opère en ce moment dans la ville en termes d'agriculture urbaine. Le trentenaire se rendait régulièrement, à pied, à son jardin communautaire lorsqu'il a vu que la Ville avait aménagé une saillie au coin des rues Beaubien et Drolet. Il s'agit d'un petit espace de terre de trois mètres par quatre mètres construit à même le trottoir. Ce trottoir, qui empiète légèrement sur la rue, crée un effet d'entonnoir pour l'automobiliste qui sent instinctivement le besoin de ralentir. Terre vierge
26 Films Every Food Activist Must Watch Films and short videos are a powerful way of increasing awareness of and interest in the food system. With equal parts technology and artistry, filmmakers can bring an audience to a vegetable garden in Uganda, a fast food workers’ rights protest in New York City, or an urban farm in Singapore. And animation can help paint a picture of what a sustainable, just, and fair food system might look like. Film is an incredible tool for effecting change through transforming behaviors and ways of thinking. There are many incredible films educating audiences about changes being made – or that need to be made – in the food system. Anna Lappé and Food Mythbusters, for example, just released a new animated short film on how “Big Food” marketing targets children and teenagers, filling their diets with unhealthy processed food products – and what parents, teachers, and communities can do to combat it. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26.
Conflict Kitchen 23 Mobile Apps Changing the Food System There are currently more than one billion smartphones in use across the world – and that figure is projected to double by 2015. As the use of “smart” mobile devices continues to grow, apps have become an incredibly effective way of providing information and resources to a wide audience. An increase in smartphone use happens to coincide with the growth of a consumer demand for more sustainable food – “organic,” “locally grown,” “seasonal,” and “pesticide-free” are becoming more and more common in the vernacular of food sales. It’s no surprise, then, that there are lots of apps for those interested in eating more healthful food, wasting less food, finding sustainable sources of seafood, or buying seasonally. 1. Locavore helps consumers find out what local foods are in season, and locate the closest farmers markets that provide them. 2. 3. For fruit that's as fresh as possible, forego the supermarket and use the Find Fruit app to locate fruit trees growing in public spaces. 4. 5. 6. 7.
Too Poor for Organic? Raise the Minimum Wage | Eric Holt Gimenez How many times have we heard it? "Organic food is great for those who can afford it, but not an option for most of us." This simplistic adage is applied to most proposals that question the cheap, processed food that is the cornerstone of this country's epidemic of diet-related diseases. Arguing in favor of organic, a movable feast of foodies tells us that we simply have to learn to pay more if we want to eat local, organic, sustainably- produced food. In the United States that leaves at least 49 million food insecure people (and much of the middle class) out of luck. Sorry, no healthy food for you. No one seems to ask why we need cheap food in the first place. With over 20 million workers, the food system is the largest and fastest-growing sector in the nation. America's food workers are the largest segment of the working population who desperately need an increase in the minimum wage, in order to support their families.
Food waste is the symptom, not the problem Foundation essay: This article on food waste by Tim Lang, Professor of Food Policy at City University London, is part of a series marking the launch of The Conversation in the UK. Our foundation essays are longer than our usual comment and analysis articles and take a wider look at key issues affecting society. Modern societies have a problem with waste. The entire economy is wasteful, a distortion of needs and wants. It overproduces and we under-consume - that’s what the current financial crisis is about. In food, the lunacy of this situation is visible even more starkly than in economics. At a large scale, this illustrates our societal problem with food. The food industry is aware of its waste problem. Organisations like Wrap and its “Love Food, Hate Waste” campaign have spent more than a decade arguing that food waste is an iniquity that should be stamped out. The food revolution they designed worked. Two Worlds of Waste In the developing world, consumers waste very little.
Falling Fruit