Beruflich Dokumente
Kultur Dokumente
T
itude.
o connect food and faith, we must explore and celebrate
food’s sacramentality. In doing so, we need to look Celebration
beyond the food itself to examine how it grew, was pro- Food adds joy to life. Meaningful, hi-
larious, community-enriching, soul-satis-
cessed and made its way to our table. Wendell Berry fying times are so often associated with a
summarizes this perspective beautifully: the Sacrament of the Sick, Ordination, and shared table. Close friends, candlelight,
Marriage.) But the Christian tradition also homemade bread, a meal prepared togeth-
We can[not] live harmlessly or celebrates informal sacramental moments er and a prayer of thanks. Or a big party,
strictly at our own expense; we in everyday life. Consider the apostle Paul potluck, the plates not big enough for all
depend upon other creatures and speaking to the Athenians in Acts 17: the variety, the second helping of those
survive by their deaths. To live, we “God…is not far from each one of us. For in particularly tasty dishes, the familiar voic-
must daily break the body and shed God we live and move and have our being.” es and laughter. Or a favorite holiday meal,
the blood of creation. The point is, It’s as if all of us are swimming in God’s feeding body and soul. The stories and
when we do this knowingly, lov- presence. In such a world, the holy is never settings are endless, but at each occasion
ingly, skillfully, reverently, it is a far off. In such a world, “church isn’t the the gift of food mediates a larger reality—
sacrament; when we do it ignorant- only place where the holy happens. Sacra- the sanctity, preciousness and joy of life.
ly, greedily, clumsily, destructive- mental moments can occur at any moment,
ly, it is a desecration… in such any place, and to anybody. Watching some- Communion
desecration, we condemn our- thing get born. Making love… Somebody “To live, we must daily break the body
selves to spiritual and moral lone- coming to see you when you’re sick. A meal and shed the blood of creation.” Daily we
liness, and others to want (1983, with people you love…If we weren’t blind participate in the mystery of other beings
1981). as bats, we might see that life itself is sacra- becoming part of our very tissue. And daily
mental” (Buechner, 1973). we have the opportunity to experience
In suggesting that food can be sac- Eating, procuring and growing of food food as a sacrament, where the appropri-
ramental, I recognize that, in the Christian can be sacramental, ushering an awareness ate metaphor for food is not fuel but rath-
tradition, the Church formally celebrates of “the holy” into everyday life. It sees in er communion: with those family and
seven sacraments. (Protestants general- the need to be nourished daily the larger friends sharing the meal, with those hands
ly have two sacraments, Communion and spiritual reality of our dependence on mys- whose skill helped grow and harvest the
Baptism. Catholics have these two plus teries that we do not fully understand. food, with other creatures and ultimately
five others: Confirmation, Reconciliation, with our Creator.
(continued on page 3)
2 Fall 2006
Portland State University Initiates a Sustainable Food Program Vice President, Patricia A. Forkan
by Jennifer Allen and Wynn Calder..................................................................................16 The Humane Society of the United States
Opportunities to Weaken CAFOs Through Environmental, Health John Grim, Yale University
and Subsidy Initiatives in the 2007 Farm Bill
Dieter T. Hessel
by Richard M. Clugston, Wynn Calder and Molly Anderson......................................23 Program on Ecology, Justice and Faith
Victoria Stack
Correspondence should be directed to Earth Ethics, Center for Respect of Life and Environment,
International Communication Initiatives
2100 L Street, NW, Washington, DC, 20037. Contributions should be made payable to CRLE.
The viewpoints expressed in Earth Ethics are the viewpoints of the authors and should not be
attributed to the Center for Respect of Life and Environment, its officers, or directors.
Fall 2006 3
division between faith and faith’s call to care borne by the fish themselves and the fish-
“For most of [Western for all creation and the division between ers’ loss of work. To take one other exam-
food and faith. ple, obesity and related health impacts could
culture], food comes from be seen as externalities, spillover effects, of
Images of Industrial Agriculture: Worker American eating habits.
the supermarket..., not from Rights, Animal Rights “Getting prices right” is one way to in-
the farm or the Earth.” Many images of industrialized agricul- ternalize the costs of externalities. In our
ture reveal that system’s inhumaneness: mi- factory example, the manufacturer could be
grant workers’ hands harvesting our taxed for polluting the river. Money raised
(continued from page 1) produce or making 10,000 knife cuts during from those taxes could then be used to pro-
an eight-hour shift; pigs raised in crates so vide work for unemployed fishers and clean
Gratitude small they often cannot lie down; 25,000 up the river. The effluent taxes would also
Eating can nurture gratitude. “When chickens raised in a single poultry house; serve as an incentive to not pollute, as the
we eat,” Sharon Parks writes, “we must very three top officials from Archer Daniels Mid- manufacturer’s taxes would decrease as
soon eat again. If we dare to contemplate land being sent to prison in 1999 for “con- they cleaned up their emissions.
fully the act of eating, we will be led to the spiring with foreign rivals to control the Let’s take one more example. Most sci-
unavoidable awareness of our continual international market” for a major feed addi- entists now agree that global warming is
desire to live, and also our utter dependence tive; wading through ankle-deep blood on occurring. The United States, with 4 per-
upon the generosity of the Earth and its a slaughterhouse floor. cent of the world’s population, emits 25 per-
peoples and the power and grace by which Underlying and creating these images cent of the world’s greenhouse gasses.
our lives are sustained” (Parks, 1988). Thus, are a handful of very large agribusiness Emissions from our cars and trucks are the
in the presence of a meal, we bow our heads. corporations, driven by consumer demand largest contributors to those gasses. The
In receiving the gift of “our daily bread” we for cheap food and stockholder profits. Eric price we pay for a gallon of gasoline does
are reminded of our ultimate dependence Schlosser’s book Fast Food Nation de- not include the “externality” of global warm-
on God’s provision for this life and of the scribes worker conditions in slaughterhous- ing. Should we pay more for gasoline? The
miracle of sun, water, seed, soil, and air con- es, the challenges small ranchers face, and money raised could be used to mitigate the
tributing to what becomes food. the power of the fast food industry. These effects of rising sea levels, say, in Bang-
stories and images remind us that human ladesh. In addition, a different message (in
Healing Divisions rights’ abuses and the unethical treatment the form of price per gallon of gas) would
Generally speaking, Western culture of animals often follow in the wake of the travel through our current market system:
does not see the words food and faith as pressure to “get big, or get out.” gasoline is expensive, we can’t afford to
closely related. For most of us, food comes drive as much. Our contributions to global
from the supermarket (often diced, sliced, Economics as if Creation Mattered warming would thereby decrease.
packaged and frozen beyond resemblance Of course, the pressure to “get big or Finally, the words economics and ecol-
to anything living), not from the farm or the get out” is driven by a certain economic ogy share the same Greek root, oikos, “the
Earth. We live in a time when it is possible worldview, one that does not ultimately rec- household.” Ecology is the study of the
for children gardening in the inner city to ognize the sacramentality of food or cre- household, economics the management of
refuse to eat the fruits of their labor, not ation’s inherent value. Economics can no the household. Many of the social and eco-
wanting to eat anything that “comes from longer be left only to the economist. Gain- logical costs (externalities) borne by com-
dirt.” In addition, for many of us faith is ing basic economic literacy is essential to munities (human and non-human) around
relegated to a Sunday morning ritual, com- creating an economic system that serves the world emanate from the fact that we
partmentalized from the rest of our lives, the well-being of human and non-human have seen fit to divorce economics from
having little impact on everyday choices communities. ecology, from God’s creation. The human
such as food. Two key ideas are “externalities,” and economic system does not see itself as
Environmental educator David Orr “getting prices right.” Both are important embedded within nature’s economy. We,
writes, “Our alienation from the natural in understanding industrial agriculture and all of us, eventually pay for these external-
world is unprecedented. Healing this divi- the economics of food. ities: they visit us as increased medical
sion is a large part of the difference between Simply put, externalities are “spillover
survival and extinction.” A major challenge effects,” those things which are seen as
is to help heal a number of “divisions,” in- “external” to the monetary accounting sys- “The human economic
cluding: the division between the foods we tem. A common example is the chemical
eat and our knowledge of how those foods factory whose effluent into a river kills the system does not see itself as
impact not only our own health but the fish and ruins the fishers’ livelihood. The
embedded within nature’s
health of the rest of the natural world; the costs of the externalities in this example are
economy.”
4 Fall 2006
costs, loss of topsoil, oil-soaked birds, spe- might food security be achieved? Here are they ignore the fact that farmers using GM
cies extinction, polluted air, groundwater two very different perspectives: technology have less and less control over
laced with pesticides.... Our challenge is to their farming practices. Loss of control
re-embed our economic system within eco- C. Ford Runge and Benjamin Senauer, makes farmers more vulnerable to political
logical systems. One of the most powerful professors of Applied Economics at the Uni- upheaval. During times of such upheaval,
and “do-able” ways of doing so lies before versity of Minnesota, answer: it is especially important to food security
us when we sit down to eat. that a country/region have the ability to
…it [food security] involves improv- grow their own food, not be dependent upon
GMOs ing a developing nation’s access to international markets.
Myriad questions surround genetical- cheaper food from comparatively For a second example of how different-
ly modified (GM) foods. Are they safe for advantaged exporting countries. It ly people approach GM foods, consider the
human consumption? Will they cause eco- is generally more efficient and cheap- application of the Precautionary Principle.
logical damage? Are they the key to “feed- er than self-sufficiency, in which a The Precautionary Principle states that
ing the world?” What sort of policies and nation tries to produce all crops that “When an activity raises threats of harm to
agricultural systems lead to food security? its population needs.... Finally, the
Who benefits—large farmers, small farmers, drive for food security should tap the
corporations, the hungry—when food is potential of GM technology for de- “...farmers using GM
genetically modified? Is it ethical to take veloping countries to both enhance
genetic material from a flounder and insert nutrition and boost agricultural out- technology have less and less
it into a tomato? Well-meaning people an- put” (2000).
swer these questions very differently. Let’s
control over their farming
look at two examples. On the other hand, Tewolde, Ethiopian practices.”
First, we must consider different ideas Environmental Minister, states:
about food security. Food security refers
to a region or nation’s ability to predictably The biotech industry is suggesting human health or the environment, precau-
maintain access to a nutritious, sufficient, that food security will come through tionary measures should be taken even if
and safe supply of food for its population. the farmer’s loss of control of essen- some cause and effect relationships are not
What does food security entail, or how tial agricultural inputs. Do you see fully established scientifically” (from the
the lie? This is food insecurity.... Wingspread Conference, Racine, Wiscon-
Without local control, sin, 1998).
local availability of
food can never be cer- Anthony Trewavas, a plant biologist
tain. It would be far at the University of Edinburgh, states:
better to develop a sys-
tem that would enable When people say to me they do not
the farmer himself to be need GM, I am astonished at their
in charge”(Snell, 2001). prescience, their ability to read a be-
nign future in a crystal ball that I can-
Notice that the former not. Now is the time to experiment....
definition of food securi- When the climate is changing in un-
ty assumes access to predictable ways, diversity in agri-
cheap energy for the cultural technology is a strength and
transportation of food a necessity, not a luxury….We have
across the globe. When heard much of the Precautionary Prin-
Runge and Senauer claim ciple in recent years; my version of it
that self-sufficiency is is ‘be prepared’ (2002).
more expensive and less
efficient than relying on Geneticist David Suzuki, on the other
foreign production of hand, states:
foodstuffs, their econom-
ic accounting does not in- As we learned from experience with
ternalize the costs of DDT, nuclear power, and CFCs, we
certain externalities…. only discover the costs of new tech-
And in supporting GM nologies after they are extensively
food as an important ele- used. We should apply the Precau-
ment of food security, tionary Principle with any new tech-
Fall 2006 5
The Sacred Foods Project sciously for religious celebrations and holy
days.
Quoting from the paper’s introduction:
by Richard M. Clugston
“The paper reviews the teachings of
T
the three Abrahamic traditions in regard to
he Sacred Foods Project, launched in the summer of 2005 the sacredness of food. It covers a wide
by ALEPH: Alliance for Jewish Renewal, is an interfaith spectrum of issues, organized by eight di-
effort to incorporate religious and ethical principles in food mensions through which sacredness can be
defined. In each of the eight dimensions,
production, distribution, and consumption. Founding partners we draw for now on four sets of sources
joining ALEPH were Chicago-based Faith society with a better approach to food, fo- from the classic texts of the three traditions:
in Place, the National Catholic Rural Life cusing on the realms of sustainable and or-
Conference and the Food Alliance. The Is- ganic agriculture, sound treatment of animals One of these is the Hebrew Bible, which
lamic Society of North America, the Nation- and honorable treatment of workers in food defined the life of Biblical Israel but then,
al Council of Churches, and the Presbyterian production. We believe that faith-based rec- beginning about two thousand years ago,
(USA) Hunger Program joined the found- ommendations rooted in morality and so- came to have a broader religious signifi-
ing partners as members of the Advisory cial justice and informed by scientific and cance than simply a text of the Jewish peo-
Council early in the project. The Project is political realities will influence policy mak- ple or Jewish religious thought. It was
made possible by the support of the W. K. ers, religious institutions and people of faith, radically reinterpreted and kept as sacred
Kellogg Foundation and the Schocken thereby permanently changing our food canon by Rabbinic Judaism. It was radical-
Foundation. system for the better,” said Ms. Kolodny. ly reinterpreted and kept as sacred canon
Sacred Foods brings together religious In its first year, the Sacred Foods by Christianity. And it played an important
leaders and institutions, civic organizations, Project published a paper that integrated role in the cultural and to some extent the
and food service providers concerned with theology, scripture and religiously based religious background of the community in
protecting environmental quality, providing analysis from the Christian, Muslim and Jew- which the prophet Muhammad, peace be
healthier and more sustainable food, treat- ish faiths to provide a faith-based founda- upon him, experienced the revelation of the
ing animals humanely and improving the tion for fostering a healthful and sustainable Qur’an and lived the life described in the
lives of agricultural workers. The Project agriculture system. Edited by Rabbi Arthur Sunnah (life example of prophet Muham-
focuses on the most central activity to our Waskow, the paper was used as the foun- mad, peace be upon him). We draw on it,
economy and environment, both domestic dation for discussion at the Project’s first therefore, not as the text of any single tradi-
and international, since more than 1.3 bil- conference in June 2006. Participants dis- tion but as an important pointer toward the
lion people work 28 percent of the earth’s cussed how the principles identified as the ideas about sacred food that appear in all
land to grow food. In the United States core of Sacred Food could be used to edu- three Abrahamic traditions.
alone, nearly a quarter of all workers are cate and activate religious institutions (sem-
engaged in the food industry. inaries, colleges, denominational The other three classic texts of the
According to ALEPH Executive Direc- organizations, etc.), congregational leader- three traditions are the Talmud and other
tor Debra Kolodny, “Twenty five years ago, ship (clergy and other professionally trained rabbinic writings, which began about two
the founder of the Jewish Renewal move- educators and spiritual leaders as well as thousand years ago to define a new ver-
ment, Rabbi Zalman Schachter Shalomi lay leaders), and congregants (those in the sion of Jewish life—Rabbinic Judaism; the
coined the concept of eco-kashrut. In do- pews) about issues like secular food certifi- Christian Scriptures or New Testament,
ing so he informed a generation about eval- cation standards and purchasing policy which have defined Christianity; the Qur’an
uating food and food production from a options as well as choosing food more con- and Sunnah, which have defined Islam. As
spiritual perspective for its healthfulness,
its environmental impact, and its treatment
of animals and workers.
“The Sacred Foods Project takes this
idea and expands it to all faith traditions. It
says that as people of faith we have a moral
obligation to be good stewards of the earth.
We must make sure that the way we grow
and distribute food honors the land, the
water, the air, our bodies and our souls. This
Project will inform, inspire and enable lead-
ers in faith-based communities to infuse our
8 Fall 2006
this paper evolves, we may include also lat- Dimension 4. No One Should Go Hungry. rhythm in making decisions about food. For
er teachings from the three Abrahamic tra- All our traditions share a strong commit- example, there could be requirements that
ditions. ment that no one should go hungry at the new departures in providing food be re-
end of the day. This applies especially to viewed in the way ‘environmental impact
Preface: The Web of Life. We celebrate the poor and times of famine. Everyone assessments’ operate—with ‘social impact
God’s creation of a self-sustaining web of should have access to affordable, nutri- assessments’ also required. Some version
life in which plants, animals, land, water, air, tious, and culturally customary food. Each of what is called the “Precautionary Princi-
and human beings are interwoven. There local community and the worldwide human ple” (analogous to the medical code, ‘First
are many relationships in this web that can community acting in concert share the re- do not harm’) could be taken into account,
heal or damage the web itself. Among these, sponsibility for ending hunger and famine. so long as this does not prevent all devel-
food production is one of the more signifi- opment of new technology or new social
cant forces. So we must choose ways of Dimension 5. Fairness Toward and Empow- arrangements.
erment of Workers. All our traditions agree
that workers must be treated fairly, justly Coda: A New Era of Religious Life? This
and humanely. One out of every six people Sacred Foods enterprise itself—because it
“Everyone should have works to provide the food we eat—in the is both interfaith, and inter-secular/faith—
fields and in food transport, in restaurants signals something of a new era in religious
access to affordable, and food preparation, and in food stores. life. At that level and in many other arenas,
We affirm their right to decent incomes, Modernity is having a major impact on the
nutritious, and culturally working conditions, and to organize them- self-understanding of the religious tradi-
customary food.” selves. tions. Indeed, Modernity is affecting both
technology and social structures in ways
Dimension 6. Responsible and Ethical that may require us to rethink some of the
producing food that protect and heal the Forms of Business. All our traditions re- teachings of the past. Major changes in
web of life. quire that we act honestly, fairly, to the ben- previous religious wisdoms have often ac-
efit of others, and in accordance with the companied major social and technological
Dimension 1. Growing Food in Ways that ethical teachings of our faith traditions when upheavals (as in the impact of Roman/Hel-
Protect and Heal the Web of Life. Food pro- dealing with customers, employees, part- lenistic civilization in opening hearts and
duction, as one of the most significant forc- ners, and the communities in which we con- minds to the new revelations of Rabbinic
es in the natural world, affects the delicate duct business. These relationships must be Judaism and Christianity about two thou-
balance of plants, animals, human beings, accessible to public scrutiny and account- sand years ago, and the new revelations of
land, water and air—interdependent in seek- ability. Islam 1400 years ago). So we will need to
ing sustenance and survival. Farming and keep that factor in mind as we draw on the
grazing together occupy one quarter of the Dimension 7. Food as an Aspect of Spiritu- religious and spiritual teachings of the past,
world’s lands and are the leading cause of ality. All our traditions affirm that food is an
deforestation and loss of natural lands. In element in spiritual celebration and experi-
order to maintain this balance for future ence. Whenever we eat, we consciously
generations, we human beings must choose affirm that eating is a sacred spiritual prac-
to produce our food in ways that protect tice which celebrates the delicate interplay
the web of life, preserve the living spaces of plants, animals and people, land, air, and
that other life-forms need, and learn to use water that makes this possible and we com-
methods that return vibrant health to our mit ourselves again to maintaining this cre-
soil and water. ation.
CRLE has promoted sustainability in higher education for 15 years, and is now concentrating on food as a curriculum and
practice issue in colleges and universities. The following three articles, focusing on the University of California Santa Cruz, the
University of New Hampshire, and Portland State University, show how universities can take major steps to support humane
sustainable food systems.
C
ollege campuses across the country are emerging as pow- system identified as one of the single most
erful sources of change as they link teaching, research, important causes of increased greenhouse
and campus engagement to focus on sustainable food gas emissions—accounting for almost one-
fifth of the nation’s energy consumption—
systems. From local, organic, humane, and Fair Trade options students have again emerged to work with
in cafeterias, coffee shops, and restaurants ity came from renewable sources and to re- UC staff to explore how the existing policy
fare to experiential programs and classes, quest a commitment to work together to can incorporate food service components.3
campuses are offering students not only an change the UC system’s energy depen- In 2005 and 2006 students from the Cal-
opportunity to change their diet, but also dence. Two years later, 16 percent of UC’s ifornia Student Sustainability Coalition
the chance to learn about how their choices energy needs came from alternative sourc- (CSSC) have teamed with their student gov-
affect the larger food system. Efforts es, making UC the largest university pur- ernment (UCSA), student Regent, Board of
throughout the University of California’s chaser of renewable energy in the country.2 Regents, Office of the President (UCOP),
10-campus system are transforming both Thanks to this student initiative, UC now and Housing Directors to seek a University
higher education’s role in the food web, as has a statewide policy addressing green commitment to sustainable campus food
well as the ways in which these institutions building, alternative energy, and sustain- systems. This commitment includes clear
work with local and sustainable food pro- able transportation practices; implementa- guidelines that prioritize local, organic, hu-
viders. tion and evaluation of this policy are now mane, and socially responsible purchasing
Much of this transformation is based underway. as well as waste reduction and green dining
on work done by UC Santa Cruz’s Food Sys- Although UC’s Policy on Green Build- facility standards. While individual campus-
tems Working Group (FSWG) to develop a ing Design, Clean Energy Standards, and es continue to develop their own food ser-
more sustainable food system at UCSC.1 Sustainable Transportation Practices tar- vice initiatives, such across-the-board UC
UCSC’s purchasing guidelines, which tar- gets reducing both greenhouse gas emis- standards would provide campuses with
get local, organic produce, and other sus- sions and the footprint of the built minimum purchasing levels and baseline
tainably produced food, are now a model environment, the policy didn’t initially ad- indicators for a sustainable food system,
being used to develop similar guidelines for dress food service purchases and their ef- as well as establish ways to measure “best
all of UC’s campuses. UC Santa Cruz Execu- fect on energy use. With the global food practices” for both contracted and in-house
tive Housing Director Sue Matthews and food service vendors and facilities.
Center for Agroecology and Sustainable In the fall of 2006, UC’s Office of the
Food Systems staff member Tim Galarneau “This commitment includes President has made significant steps toward
are heading the statewide food service task establishing UC-wide sustainable food sys-
force advising UC’s Housing Directors in clear guidelines that tem guidelines. Following a June 2006 Hous-
their efforts to bring sustainably produced prioritize local, organic, ing Directors Committee Meeting, the
food to campus communities. directors launched a food service task force
humane, and socially to develop statewide guidelines to be in-
Statewide Sustainability Programs to In- corporated into the existing Green Building,
corporate Food System Policies responsible purchasing as Alternative Energy, and Transportation
Students have been the driving force well as waste reduction and Policy.
in steering the UC system toward more sus- UC Santa Cruz’s Executive Housing Di-
tainable practices. In 2002, students within green dining facility rector, Sue Matthews, and Food Systems
the statewide California Student Sustain- Working Group Coordinator, Tim Galarneau
ability Coalition (CSSC) came together to standards.” (who also serves as the CSSC sustainable
express concern that none of UC’s electric- food initiative advisor), have taken the lead
12 Fall 2006
in spearheading the statewide food service put in place sustainable food initiatives at ples from Adina World Beverages, and cof-
task force to assist the Housing Directors each UC campus. fee from the Community Agroecology Net-
committee with this timely policy compo- At UCSC, the Food Systems Working work to perk up the attendees.
nent. The Housing Directors task force has Group (FSWG) strives to increase the The FSWG also released the first edi-
just released the first draft of the sustain- amount of sustainably produced food avail- tion of the Campus Food Guide. The initial
able food service policy for statewide re- able to the campus community, and to en- guide highlights the history of the farm-to-
view and comments from housing, dining, gage students in learning more about the college movement; opportunities for civic
and purchasing staff, and other stakehold- food system. Last year, 18% of all produce engagement both on-campus and in the
consumed at UCSC met the sustain- community related to hunger, nutrition, sus-
able food purchasing guidelines de- tainable agriculture, and environmental ed-
veloped by the FSWG, which call for ucation; and seasonal food charts, recipes,
locally grown, organic produce. Ac- food facts, and information on UCSC Din-
cording to Candy Berlin, special ing Services’ commitment to sustainability.
project analyst for Dining Services, UCSC Dining Services has been a valuable
approximately 24% of UCSC’s produce contributor to the success of the campus’s
purchases this fall met the guidelines food system initiatives. This year they’ve
and 8% came from the UCSC Farm. committed to “going green and designing
Building on student and staff con- sustainable operations” as their annual fo-
cerns about the treatment of animals cus. The overarching goal involves finding
in the food system, UCSC Dining Ser- ways to meet green guidelines for all cam-
vices is also phasing in organic and pus dining facilities, expanding their sus-
sustainable dairy options and incor- tainable procurement, and reducing waste.
porating the Monterey Bay Aquarium In November 2006 the campus received
Seafood Watch guidelines into their word that the Santa Cruz City Green Busi-
purchasing. The FSWG will be explor-
ing other ways Dining Services can
include humanely produced options
to offer meal plan holders, including
“This year [UCSC Dining
cage-free eggs. On a national level, the Services has] committed to
ers. Stakeholders include retail operations, Center for Respect of Life and Environment
hospital food services, residential dining, is working with organizations such as the ‘going green and designing
and contracted vendors that are being so- FSWG and other groups at higher educa-
licited for input (see UC Guidelines, p. 21). tion institutions to develop alternatives to
sustainable operations’ as
The policy design currently focuses on purchasing food from concentrated animal their annual focus.”
procurement criteria (i.e., local, organic, hu- feeding operations and inhumane farming
mane, socially responsible), waste reduc- facilities.
tion measures, and water and energy Besides working with purchasing staff
conservation practices that will work in syn- to identify sustainably produced products, ness Program was approved; UCSC Dining
ergy with the existing statewide policy’s members of the FSWG this year helped put Services will be the first test site for the
goal of reducing greenhouse gas emissions on several local and organic dinners that program this academic year (2006–2007).
and preserving our environment. On Octo- served more than 2,000 students. They also Clint Jefferies, UCSC Food Service Manag-
ber 20, 2006 the UC Executive Sustainabili- brought together the farmers of the er, has been working since last spring to
ty Steering Committee sanctioned an official Monterey Bay Organic Growers Consortium prepare the campus food service facilities
Food Systems Working Group under the and ALBA Organics, who are growing food for certification and will likely reach his de-
committee to oversee completion and im- for campus dining halls and restaurants, for partment’s goal of certifying all five dining
plementation of the statewide food policy, seasonal “reflection” dinners with campus halls as “green” by the end of spring quar-
following its approval process within the chefs, buyers, and other stakeholders to dis- ter 2007. Efforts have included becoming
Housing Directors Committee. cuss ways to improve the farm-to-college the first campus dining service to become a
effort. In their outreach work to incoming “Buy Fresh Buy Local” member of the Com-
UCSC Expands Sustainable Food Systems students, FSWG coordinated an interactive munity Alliance with Family Farmers; work-
Work food systems tent at the Fall Festival, which ing with other campus staff and
While efforts take place at the state- draws 4,000–5,000 students every year, to organizations to develop a composting pro-
wide level, food-system-based campus or- help students learn how to become involved gram for dining services; and researching
ganizations are working in partnership with in campus food system work. Students were guidelines for purchasing energy efficient
campus administrators, staff, and faculty to offered local organic apple tastings from food service equipment.
Phil Foster Ranches, fair trade juice sam-
Fall 2006 13
CASFS Supports Farm-to-College Efforts is working closely with the campus’s Citrus
Members of the Center for Agroecolo- “Schneider helped organize Variety Collection staff and field crew to
gy and Sustainable Food Systems (CAS- begin serving citrus juice blends and table
FS) play a key role in UCSC’s Food Systems a new project that offered fruit grown on site in the campus dining
Working Group. From working with the halls and to provide research opportunities
Monterey Bay Farmers Consortium, to UCSC students the chance for students.
growing food for the campus, to coordinat- to use their meal plans to At UC Davis, the campus’s coffee-
ing student involvement on the UCSC Farm, house, SOHO, hosted a “Local Foods” week
this role continues to expand with support purchase shares in the in fall 2006 featuring produce from local
from CASFS director Carol Shennan. farms, film discussions, and speaker nights.
Thanks to funding from the True North campus farm’s CSA SOHO is also a “Buy Fresh Buy Local” mem-
Foundation, CASFS has established a farm- program.” ber of the Community Alliance for Family
to-college staff position. Along with her Farmers (CAFF). Members of the UC Davis
work as the farm’s Community Supported graduate student-based Students for Sus-
Agriculture program coordinator, Nancy to-college program,” says Schneider, who tainable Agriculture (SSA) group have been
Vail supports campus education and out- coordinated the field’s campus produce working closely with Sodexho campus din-
reach efforts that bring students and com- sales, selling weekly to two dining halls and ing services and staff to assess their food
munity members to the UCSC Farm, while the Terra Fresca restaurant at the Universi- system and develop ways to increase local
coordinating deliveries of food grown by ty Center. “I also led groups of College Eight and sustainable food options, reduce
CASFS apprentices to campus food service first-year students in the Harvest for Health waste, and find innovative solutions to food
units, and teaching a freshman interest program, where they visit the farm, harvest service challenges.
group class on gardening. Jan Perez, a spe- a variety of crops, and carry them to their At UCLA, statewide graduate student
cialist with the CASFS social science re- dining hall, literally making the farm to col- representative to the Sustainability Steer-
search group, recently conducted an online lege connection.” In addition, Schneider ing Committee, Crystal Durham, coordinates
survey that evaluates student meal plan helped organize a new project that offered the emerging Food Systems Working Group
holders’ interest in social justice and envi- UCSC students the chance to use their meal and staffs their Sustainability Committee.
ronmental issues related to their food. She plans to purchase shares in the campus Accordingly to Director of Housing and
will also be participating in a multi-year farm’s CSA program. Residential Dining, Mike Foraker, UCLA is
study with Patricia Allen, associate direc- approaching this from the “30,000 foot per-
tor of CASFS, to review the structures and Campuses Advance Sustainable Food Sys- spective,” weighing food procurement,
efficacy of farmer cooperative and consor- tems Work waste reduction, and energy savings.
tium designs in relation to institutional buy- Other UC campuses are also finding cre- As individual campuses build their
ers across the country. ative ways to add sustainable components commitment to sustainable food purchases
Environmental studies student Lily to their food service programs. At UC Riv- and education-based initiatives, the UC
Schneider’s senior project is an example of erside, a collaborative program between statewide guideline process discussed
the undergraduate opportunities made pos- Housing and Dining, Sustainable UCR, and above will create system-wide “best prac-
sible by the CASFS farm-to-college work. the College of Humanities, Arts, and Social tice” models and set baselines for measur-
“During the 2006 season I completed my Sciences is building experiential residential able goals. Further, it will fuel a
senior internship for environmental stud- gardens that include herbs and produce for much-needed discussion of how large-scale
ies at the UCSC Farm, working on the farm- the campus dining halls. In addition, UCR universities can establish comprehensive
sustainable food system programs that
build on learning and education and sup-
port regional food systems, while at the
same time reducing energy use and waste.
The UC Green Building and Alternative
Energy Policy has also been adopted by
the Board of the California State University
system; this creates an opportunity to of-
fer a comprehensive food service policy as
a model for the CSU system and institutions
across the country. Students from the Cali-
fornia Student Sustainability Coalition
spoke at the UC Regents meeting in Janu-
ary 2007 to present an update on the status
of the sustainable food systems guidelines
14 Fall 2006
T
Winter. Reprinted with permission.
he University of New Hampshire (UNH) has become a
leader among US land-grant universities1 in promoting sus-
Tim Galarneau currently works with
the Center for Agroecology & Sustainable
tainable food systems. Through its university-wide Food
Food Systems as the Food Systems & Society Initiative (FAS), UNH integrates the ethics, science,
Working Group Coordinator at UC Santa technology, and policies of civic agricul-
Cruz and advises statewide University of ture and community food security into the
California stakeholders on sustainable university’s identity and practices. To ac- “In December 2005, UNH
food transitions. In his community Tim complish this mission, the FAS is actively
serves as the coordinator for the Santa engaging the university community in local was the first land-grant
Cruz County Food Systems Network, en-
gaging in local and regional community
and sustainable agriculture and nutrition university to establish an
efforts across campus and beyond, includ-
food security policy and partnership de- ing broad-based engagement and outreach organic dairy farm for
velopment. programs that educate students, faculty,
administrators, staff, and the larger commu- research and teaching.”
nity about the relationships among agricul-
1
Wallace, L., T. Galarneau, and N. Vail. 2006. ture, food choices, nutrition, and economic
“UCSC Makes the Farm-to-College Connec- and social well-being. organic products in the region. As farmers
tion.” The Cultivar 24(1) Spring/Summer. In 2003 UNH developed a 30-acre certi- increasingly consider the organic option,
fied organic Campus-Community Farm to researchers will investigate a variety of
2
2005 University of California Annual Re- serve as a teaching, research, and outreach questions: “In a short northern growing
port on Green Building and Clean Energy resource for sustainable agriculture. Today, season, how can farmers supplement pas-
Policy. www.universityofcalifornia.edu/re- all farmlands on the UNH Durham campus ture feeding by planting grasses, grains or
gents/regmeet/jan06/110.pdf are certified organic. The farm includes a corn for later use? How long should calves
two-acre garden maintained by the student- be allowed to nurse for optimum health? Are
3
See cover article of Cultivar 24(2) Fall/ run Organic Garden Club, whose mission is organic cows healthier, as their owners have
Winter 2006 edition. to create a campus-community organic farm long asserted, and by what measures? What
focused on promoting social, economic, and therapies work best to treat infection and
environmental sustainability. Crops har- disease in an organic herd? Can milk pro-
vested at the site are sold to UNH Dining duction be affected by how people touch
Services and at a weekly campus farm stand or handle their cows?” (Saunders, 2006).
that runs from early summer to mid-fall. Stu- UNH’s organic dairy farm is an indica-
dents in the Organic Garden Club also do- tor of a larger trend at agriculture schools in
nate crops for a regular local community the US: researchers at premier institutions
dinner co-sponsored by the United Cam- are beginning to respond to student pres-
pus Ministry to UNH and the Cornucopia sure by adding courses on organic tech-
Food Pantry, and donate food to prepare niques and designating land for certified
meals regularly at a local housing shelter. organic production. Washington State and
In December 2005, UNH was the first University of Florida launched majors in
land-grant university to establish an organic organic farming in fall 2006, and UNH offers
dairy farm for research and teaching. The coursework in sustainable agricultural pro-
200-acre farm will provide needed research duction as well. The UNH dairy farm will
into the benefits of organic dairy farming serve as a research center for organic pro-
as well as support a growing demand for duction and management and an education
Fall 2006 15
I
n 2006, Portland State University (PSU) received the Busi- Factors that facilitate successful contract
implementation
nesses for an Environmentally Sustainable Tomorrow (BEST) • PSU is advantageously located in a
award from the city of Portland “for the inclusion of region with a high level of environ-
mental awareness and concern.
sustainability criteria in its food service contract and for educat- • Technical support is available from
ing students about sustainable food choic- sustainability in the operation of all the Portland Office of Sustainable
es” (Allen, May 26, 2006). City representa- aspects of campus dining.” Development and PSU’s Sustainable
tives noted that “no other university has • Food vendors will specify products Facilities team.
initiated a sustainable food service program produced in environmentally friend- • Most suppliers are responsive to
on this scale and integrated it so strongly ly and socially responsible ways. sustainability considerations.
into its contract” (Ibid.). The contract, with • Vendors will educate the public about • Food Alliance, which is located in
food contractor and industry giant Sodex- the benefits of sustainable agricul- Portland, OR, offered support in lo-
ho, may also be the first to include concern ture (Allen, October 6, 2006). cating product.
for animal welfare through its focus on Food • Other schools in the region have
Alliance certified products. Representatives Contract goals also included “Food Al- shown a similar commitment to sus-
of PSU’s sustainability programs emphasize liance Equivalent Standards,”1 requiring tainability.
that they are working to transform the mar- contractors “to procure food products that • PSU is large enough to get a re-
ket and supply chain by inserting new val- meet sustainability standards equivalent to sponse.
ues into the food system. the Food Alliance in the areas of pesticide • Sodexho is also large enough to be
reduction, soil and water con- flexible and has shown commitment
servation, wildlife habitat con- to sustainability.
servation, care for livestock,
non-GMO products, and safe Challenges in successful contract imple-
and fair working conditions to mentation
the maximum extent feasible • It is necessary to engage the whole
during the performance of this “chain” in product development and
contract” (Ibid.). Concern for delivery.
animal welfare was also incor- • Distributors are typically locked in
porated in the sustainability vendor relationships.
criteria for suppliers. Preference • There is a time lag in availability of
would be given to farms that sustainable products.
have agreed to: reduce or elim-
inate pesticides; conserve soil The larger challenge of changing the
and water; protect and enhance food system remains daunting. As the gen-
wildlife habitat; provide safe eral manager for Sodexho campus services
Sustainable Food Contract and fair working conditions; at PSU noted, the public demand for local
As part of its ongoing initiative “to in- and provide healthy and hu- and organic food products is still not great
fuse sustainability into all colleges, schools mane care for livestock. enough to encourage major food distribu-
and programs,” Portland State University tors such as Sysco to carry them. To its
developed an ambitious Request for Pro- Lessons from developing RFP credit, Sodexho has developed “an environ-
posal (RFP) in 2004 for a new 7-year food • It is important to have a “sustain- mental awareness policy and states that
contract. Sodexho, one of three companies ability champion” on the committee sensitivity to environmental issues and
that responded, was awarded the contract creating the RFP and reviewing pro- being socially responsible are integral to
in 2005. RFP requirements included the fol- posals. the company’s way of doing business”
lowing: • It is important to have support from (Allen, May 26, 2006). PSU’s contract is
• Contractor will “move incrementally others, such as the business affairs unique in that it may help raise additional
toward the goal of environmental office, in incorporating sustainabili- awareness about the opportunity to bring
Fall 2006 17
concern for animal welfare into a sustain- This forum explores a range of guidelines, standards, and third party certification
able food services program. schemes for humane, just and sustainable food.
T
(Sodexho programs at PSU).
he following are a series of principles, guidelines and cer-
tification standards for assisting us in moving toward more
Dr. Jennifer H. Allen is the associate humane and sustainable food systems. The cost and ben-
director of the Center for Sustainable Pro-
cesses and Practices at Portland State Uni- efits of each of these frameworks are hotly debated. Big organic
versity and serves as the board president agribusiness is criticized for creating large tified Humane are critiqued respectively as
of the Food Alliance. Jennifer’s work at monocultures, exploiting workers and ani- not being fair or humane enough and are
Portland State has most recently involved mals, much the same as conventional in- seen by conventional agribusiness as add-
working with other Oregon universities to dustrial agriculture. The use of synthetic ing costs that make such certified food too
develop a Signature Research Center fo- fertilizers, which organic farming shuns, has expensive for the average consumer. What-
cused on clean energy, green buildings and dramatically increased crop yields. On the ever their flaws, these guidelines and stan-
green development, and bio-based prod- other hand, organic practices are more ef- dards are partial attempts to fix a broken
ucts. fective at preserving the long-term health system and to cope with a deeply complex
and stability of the soil. Fair Trade and Cer- set of challenges.
1. Transparency: We have a right to know ers can choose whether they want to pay 3. Humanity: Inflicting significant suf-
how our food is produced. that price. If no one does, the market will fering on animals for minor reasons is
If slaughterhouses had glass walls, ensure that the item ceases to be produced. wrong.
it’s often said, we’d all be vegetarian. Meanwhile, if the method of producing food Most people, even those opposed to
That’s probably not quite true—some imposes significant costs on others with- more radical ideas of “animal liberation”
people can get used to almost anything. out their consent—for example, by emitting or “animal rights,” agree that we should
But transparency is increasingly recog- odors that make it impossible for neighbors try to avoid causing pain or other forms
nized as an important ethical principle and to enjoy living in their homes—then the mar- of distress on animals. Kindness and com-
a safeguard against bad practice. Consum- ket has not been operating efficiently and passion toward all, humans and animals,
ers should be able to get accurate and the outcome is unfair to those who are dis- is clearly better than indifference to the
unbiased information about what they are advantaged. The food will only be cheap suffering of another sentient being.
buying and how it was produced. because others are paying part of the cost—
unwillingly. Any form of food production 4. Social Responsibility: Workers should
2. Fairness: Producing food should not that is not environmentally sustainable will have decent wages and working condi-
impose costs on others. be unfair in this respect, since it will make tions.
The price of food should reflect the future generations worse off. Minimally decent treatment for em-
full costs of its production. Then consum- ployees and suppliers precludes child la-
bor, forced labor, and sexual harassment.
Workplaces should be safe, and workers
should have the right to form associations
and engage in collective bargaining, if
they so choose. There must be no dis-
crimination on the basis of race, sex, or
disabilities irrelevant to the job. Workers
should receive a wage sufficient to cover
their basic needs and those of dependent
children.
The Certified Humane Raised & space, shelter and gentle handling re-inspection to remain part of the Certi-
Handled Label is a consumer certifica- to limit stress fied Humane Raised & Handled program.
tion and labeling program. When you • Making sure they have ample fresh Inspectors have training and edu-
see the Certified Humane Raised & Han- water and a healthy diet without add- cation in animal science, veterinary med-
dled Label it means that an egg, dairy, ed antibiotics or hormones icine, or other relevant backgrounds. To
meat or poultry product has been pro- further assure fairness, the US Depart-
duced with the welfare of the farm animal Under the system, growth hormones ment of Agriculture’s Agricultural Mar-
in mind. Food products that carry the la- are prohibited, and animals are raised on a keting Services verifies the inspection
bel are certified to have come from facili- regular diet of quality feed free of antibiot- process.
ties that meet precise, objective standards ics. Producers also must comply with local,
for farm animal treatment. state and federal environmental standards. A Better Choice
Processors must comply with the American The quality of the meat, poultry, egg
Quality Standards Meat Institute Standards, a higher standard and dairy products depends, at least in
A team of veterinarian and animal for slaughtering farm animals than the Fed- part, on the quality of care farm animals
scientists developed the Animal Care eral Humane Slaughter Act. receive. The Certified Humane Raised &
Standards to ensure that producers and Handled program lets consumers choose
processors keep animals in conditions Rigorous Inspections products from businesses that are pro-
that have met high standards of animal Humane Farm Animal Care is the inde- viding humane conditions for the ani-
care: pendent non-profit organization that con- mals in their care.
ducts regular inspections and administers
• Allow animals to engage in their the “Certified Humane Raised & Handled”
natural behaviors program. Participating businesses must Visit www.certifiedhumane.com/
• Raising animals with sufficient pass an initial inspection as well as annual whatis.html.
20 Fall 2006
USDA Organic
USDA Organic is the largest third par- certifier inspects the farm where the food
ty certification scheme. As USDA states: is grown to make sure the farmer is fol-
lowing all the rules necessary to meet
“Organic food is produced by farmers USDA organic standards. Companies
who emphasize the use of renewable re- that handle or process organic food be-
sources and the conservation of soil and fore it gets to your local supermarket or
water to enhance environmental quality for restaurant must be certified, too.”
future generations. Organic meat, poultry,
eggs, and dairy products come from ani-
mals that are given no antibiotics or growth For more information, visit
hormones. Organic food is produced with- www.ams.usda.gov/nop.
out using most conventional pesticides,
fertilizers made with synthetic ingredients
or sewage sludge, bioengineering, or ioniz-
ing radiation. Before a product can be la-
beled ‘organic,’ a government-approved
Fall 2006 21
The following three articles—Core Farm Bill Priorities, Opportunities to Weaken tion, and meet increasing consumer demand
CAFOs, and Below-Cost Feed Crops—present critical priorities and recommenda- for high-quality and traceable products.
tions in the context of the 2007 Farm Bill, especially as these relate to opportunities Provide targeted investments to assist
for weakening CAFOs. fruit and vegetable growers and other pro-
T
Strengthen critical federal food assis-
he 2007 Farm Bill presents an unparalleled opportunity tance programs, especially the Food Stamp
for building alliances and identifying workable policy tools Program.
to renew American agriculture, reduce hunger and improve Expand and improve nutrition educa-
tion to support community-based solutions
health, enhance rural and urban community development, and to obesity and food insecurity.
protect the environment. and rural community development. It calls Increase access to healthier foods for
Throughout 2006, a large group of or- for significant expansion and improvement all Americans, including through govern-
ganizations—including sustainable agricul- of agricultural conservation programs. And ment food assistance programs.
ture, family farm, minority farmer and it calls for farm and food policies that are
rancher, conservation and environment, more equitable and that better serve all peo- Building Rural Businesses, Improving
rural and community development, anti- ple in our increasingly diverse society. Rural Communities
hunger, nutrition, public health, faith, and Foster rural cooperative and business
others—have met under the auspices of Renewing American Agriculture development opportunities.
the Farm and Food Policy Project to dis- Create fair and cost-effective farm pro- Promote local and farmer ownership and
cuss the future of US farm and food policy. grams that serve the needs of all farmers investment opportunities in farm-based re-
Below are the core farm bill priorities and ranchers, support diversified farming newable energy production.
from a draft public statement entitled “Seek- systems, reward conservation, and minimize Strengthen key USDA rural develop-
ing Balance in US Farm and Food Policy.” adverse impacts on producers in develop- ment programs for housing, community fa-
This outlines a series of broad goals and ing nations. cilities, and water and telecommunications
specific measures that we believe will se- Implement meaningful payment limita- infrastructure.
cure a brighter future for farmers and ranch- tion reform and stronger conservation com-
ers, for rural and urban communities, and pliance requirements for commodity and Conserving Natural Resources and Pro-
for all of us who depend on a healthy food crop insurance programs. tecting the Environment
system. Ensure that farm policies are imple- Significantly increase funding for work-
This statement is positive and forward- mented fairly and increase outreach and ing lands conservation programs.
looking. It identifies opportunities for ad- assistance to minority and socially disad- Maintain and reform land retirement
vancing entrepreneurial agriculture and vantaged farmers and ranchers. programs by placing greater emphasis on
developing new markets—from local and long-term protection of environmentally
regional to organic to renewable energy. It Fostering Market-Based Solutions sensitive lands and critical wildlife habitat
looks to strengthen critical food assistance Create a balanced marketing support and by expanding the enrollment of conser-
programs and improve access to healthier structure to address local, regional, nation- vation buffers.
foods. It seeks to foster entrepreneurship al, and global markets. Strengthen and improve enforcement
Secure open of conservation standards linked to com-
and competitive markets modity and conservation programs, and re-
and contract reform to establish conservation standards for crop
ensure fair prices for and revenue insurance programs.
farmers and ranchers. Build the technical assistance infra-
Encourage cer- structure needed to assist farmers and
tification, inspection, ranchers with becoming better stewards of
and labeling initiatives the nation’s lands.
that spur market-based
efforts to increase farm Diversity and Equity
income, environmental Ensure that farm policies and programs
and farm worker protec- are developed and implemented fairly and
Fall 2006 23
C
urrent US Farm Policy supports concentrated animal feed-
ing operations (CAFOs) through a range of direct and
indirect subsidies such as cheap grain, non-enforcement
(or waivers) of environmental protection standards, EQIP
that current disparities in service are elimi- support, etc. Within the current dialogue of sustainability issues. Thus no signifi-
nated. concerning the 2007 Farm Bill there are nu- cant reforms occurred. In the lead-up to the
Increase transparency and account- merous groups with a range of proposals, 2007 Farm Bill, many NGOs felt they needed
ability in all USDA agencies and provide which if turned into law would make CAFOs to better coordinate their efforts and clarify
them with full authority to gather and re- less viable at home and abroad and increase lobbying priorities and strategies. Strong
port data on socially disadvantaged farm- the viability of alternative animal produc- examples of coordinated efforts and policy
ers and ranchers. tion systems. Particularly deserving of at- strategies currently underway that would
Create effective and adequate means tention are efforts focused on public health, weaken CAFOs over the long term include:
of redress for farmers and ranchers denied the environment, and subsidy reform.
access to USDA programs due to discrimi- The legislature is in the early stages of • W. K. Kellogg Foundation is fund-
nation. drafting the 2007 Farm Bill. Public hearings ing the Farm and Food Policy Project
Expand opportunities for socially dis- have been held (as well as some initial com- (FFPP) (see above).
advantaged farmers and ranchers and com- mittee hearings) and background papers
munities of color to shape the future of the developed (see www.usda.gov/farmbill). It • Some of the NGOs involved in the
food system. was widely assumed that some major ele- FFPP have developed partnerships
ments in the 2007 Farm Bill would be deter- on specific proposals that may af-
mined by the results of the Doha Round in fect CAFOs, but are not part of the
The Farm and Food Policy Project World Trade Organization (WTO) negotia- “package” supported by FFPP.
(FFPP) is a diverse coalition of over 300 tions, particularly the agreements on agri- These include American Farmland
family farm, sustainable agriculture, rural, cultural subsidy reform. These talks Trust’s Agenda 2007 and the Na-
public health, anti-hunger, environmental, collapsed in part because the US would not tional Family Farm Coalition’s Food
faith-based, and other groups working to- clarify the changes it would be willing to from Family Farms Act.
gether to shape the 2007 Farm Bill so that make in domestic agricultural policy, mostly
it will enhance (rather than harm) public subsidy reform. • The Institute for Agriculture and
health, environmental quality, family farms Given the Doha collapse, one option is Trade Policy is working with the Na-
and rural development. The cross-sector to extend the 2002 Farm Bill frame. Howev- tional Campaign for Sustainable Ag-
approach of the Farm and Food Policy er, at least three factors make this unlikely: riculture’s Competition and
Project reflects a commitment to policy re- (1) The administration is seeking cuts in the Concentration Committee, as well as
forms that address the full spectrum of pub- agriculture budget for deficit reduction; (2) the Sustainable Agriculture Coali-
lic needs addressed by this critical piece US subsidies make the US vulnerable in the tion’s subcommittee on Competition
of legislation. Visit www.farmandfood WTO Dispute Settlement Body (as in the and several other NGOs, to push for
project.org/. recent WTO Brazil Cotton Case); and (3) a Concentration Title in the next Farm
many major NGO players are pushing for Bill that would reduce the concen-
significant reform in a coordinated way. tration of agricultural markets. This
In the lead-up to the 2002 Farm Bill, the title would include legislation to re-
NGO community—involving advocates of form agricultural contract law, shift
conservation, organic and sustainable agri- subsidies that now favor discounts
culture, family farms, etc.—split over a range on feed crops for industrial livestock
24 Fall 2006
companies, and strengthen environ- 1. Quit making taxpayers subsidize the costs into pricing and tax structures.
mental protection (see “Below-Cost factory farm. Make CAFOs pay a fair
Feed Crops” below for more detail). price for corn and soy. 7. Provide incentives for farmers and
ranchers to make transitions into hu-
• Several international collaborations 2. Change diets to emphasize foods low- mane, sustainable extensive animal pro-
of think-tanks and NGOs are devel- er on the food chain (grains, vegeta- duction systems; encourage
oping proposals to enhance farmer bles, etc.) The obesity epidemic, development of markets for their prod-
livelihoods, and these may spill over chronic disease risk, is due primarily to ucts; and support value chains that dis-
into US Farm Bill work. Examples of a high meat, fat, processed food, and tribute such products with business
these are: the EcoFair Trade Dia- refined sweets diet. Nutrients are be- loans, research, and appropriate infra-
log, sponsored by the Heinrich Boell ing diluted and we are breeding super structure.
Foundation and the Wuppertal In- bugs.
stitute for Climate, Environment and The following are examples of Farm Bill
Energy; the Building Sustainable 3. Make polluters pay. Factory farms are opportunities within specific titles:1
Futures for Farmers Globally part- a major source of pollution—in manure
nership among IATP, Rural Coalition, runoff and greenhouse gases. a) Conservation Title (e.g., revise EQIP to
Action Aid International, Federation prohibit use by CAFOs to address water
of Southern Cooperatives/Land As- 4. Provide decent rights and livelihoods quality problems)
sistance Fund, Friends of the Earth; for workers.
and others. b) Rural Development Title (e.g., target
5. Treat animals humanely. Value-added Producer Grants for produc-
The major “themes” of an anti-CAFO ers using humane and sustainable animal
campaign within the context of the Farm Bill 6. Stop economic concentration and in- production methods; provide Rural Strate-
might include: ternalize social and environmental gic Investment Program funds to communi-
ties seeking alternatives to CAFOs;
Value-Added Agricultural Product Market-
ing Development Grants for products based
We need our conservative values the federal support that unnaturally
on humane and sustainable animal produc-
voters to get behind a Humane Farming serves agribusiness at the expense of
tion methods; Farmworker Training grants
Act so that we can all quit averting our small farms. And it will shift economies
for farmworkers in facilities using humane
eyes. This reform, a set of explicit federal of scale, turning the balance in favor of
and sustainable animal production meth-
cruelty statutes with enforcement fund- humane farmers—as those who run com-
ods)
ing to back it up, would leave us with panies like Wal-Mart could do right now
farms we could imagine without wincing, by taking their business away from facto-
c) Agricultural Research Title (e.g., add
photograph without prosecution, and ry farms.
humane and sustainable animal production
explain without excuses. In all cases, the law would apply to
methods to high-priority research and ex-
The law would uphold not only the corporate farmers a few simple rules that
tension initiatives; establish Beginning
elementary standards of animal husband- better men would have been observing
Rancher Program in humane and sustain-
ry but also of veterinary ethics, follow- all along: we cannot just take from these
able animal production methods)
ing no more complicated a principle than creatures, we must give them something
that pigs and cows should be able to walk in return. We owe them a merciful death,
d) Miscellaneous (e.g., program to subsi-
and turn around, fowl to move about and and we owe them a merciful life. And when
dize transition to more humane production
spread their wings, and all creatures to human beings cannot do something hu-
methods, comparable to the Organic Tran-
know the feel of soil and grass and the manely, without degrading both the crea-
sition Program, cost-share for labeling as
warmth of the sun. No need for labels tures and ourselves, then we should not
hormone-free/antibiotic-free or a compara-
saying “free-range” or “humanely do it at all.
ble HSUS supported certification)
raised.” They will all be raised that way.
They all get to be treated like animals and This excerpt is taken from Scully,
Two additional issues which are likely
not as unfeeling machines. Matthew. 2005. “Fear Factories.” The
to affect the amount of acreage now devot-
On a date certain, mass confinement, American Conservative, May 23, pp. 12-
ed to feed crops and the cost of feed (which
sow gestation crates, veal crates, battery 14. Matthew Scully served until Fall
will influence agribusiness decisions about
cages, and all such innovations would 2004 as special assistant and deputy di-
expanding CAFOs) are biofuel development
be prohibited. This will end livestock ag- rector of speechwriting to President
and global climate change. The explicit link
riculture’s moral race to the bottom and George W. Bush. He is the author of Do-
between CAFOs and increasing biofuels
turn the ingenuity of its scientists toward minion: The Power of Man, the Suffering
production has not yet been analyzed. The
compassionate solutions. It will remove of Animals, and the Call to Mercy.
Fall 2006 25
I
Dr. Richard M. Clugston is executive
director of the Center for Respect of Life
ndustrial animal factories are benefiting from a reduction of
and Environment (CRLE), and publisher around 15 percent on their most significant operating costs.
and editor of Earth Ethics. He directs the Assuming that feed accounts for 50-65 percent of operating
Association of University Leaders for a Sus-
tainable Future (ULSF) and is on the costs for poultry and hog products, these corporations’ overall
Earth Charter International Council of costs could be as much as 7-10 percent high- compensate farmers by bringing market pric-
Trustees. er if they compensated farmers fairly for the es for feed closer to actual production costs,
feed components that they produce. and break up the growing market power
Wynn Calder is associate director of Another way to look at it is through wielded by a small number of vertically in-
CRLE and ULSF. the subsidy lens. Between 2000 and 2004, tegrated industrial livestock corporations.
an average of $4.5 billion in US government Such policies could include, but are not lim-
support went to corn each year, and $2 bil- ited to, the following:
Molly Anderson consults on science lion to soy, to partially compensate farmers
and public policy for Food Systems Integ- for low market prices that have been forced 1. Bolster anti-trust enforcement to re-
rity (Arlington, Massachusetts). She man- well below the cost of production. Around verse current trends towards the concen-
ages a national project to identify and 60 percent of corn and 47 percent of soy tration of agricultural markets by: banning
pilot-test indicators of sustainable, com- produced in the United States is used in packer ownership of feedlots; restoring
munity-based food systems; and she coor- domestic livestock production for feed. That price discovery and market transparency
dinates research for the national Farm & works out to over $3.6 billion each year, or through the reform of captive supply con-
Food Policy Project, which is focused on $18 billion over five years, in implicit input tracts; prohibiting undue preference for
the 2007 Farm Bill reauthorization. subsidies to industrial animal factories that
purchased most of these cheap feedgrains.
Half of the soy produced in the United “Half of the soy produced in
1
The suggestions above are for example States, and more than half of the corn, is fed
only. It would be very important before pro- to domestic livestock. Vertically integrated the United States, and more
ceeding further to determine which organi- multinational agribusinesses export most of than half of the corn, is fed
zations are already working on reforms the rest of US corn and soy production to
similar to these suggestions, and coordi- be fed to industrial livestock facilities in oth- to domestic livestock.”
nate with them to avoid either missed op- er countries. These two major feed crops
portunities or conflicting messages. are among the most heavily subsidized.
biomass crop reserves that would help tip the scale back towards more sustain- to www.iatp.org/iatp/publications.cfm?
curtail overproduction of feedgrains and able, decentralized livestock production accountlD=258&reflD=88122. Reprint-
oilseed crops and reduce US dependence based on independently owned, diversified ed with permission.
on unsustainable energy sources. family farmers whose economic output sus-
tains resilient and prosperous rural commu-
3. Expand conservation, wetlands and nities. R. Dennis Olson is the director of
grassland reserve programs to reduce the IATP’s Trade and Agriculture Project,
overproduction of feedgrains and oilseeds which advocates for farmers and peasants
on marginal lands and to restore biodiver- Excerpted from: Olson, D. 2006. Be- both in the US and around the world with-
sity. low-Cost Feed Crops: An Indirect Subsidy in the context of global trade debates. Mr.
for Industrial Animal Factories. Minneapo- Olson works on US agricultural trade pol-
4. Establish regional emergency food re- lis, MN: Institute for Agriculture and Trade icy among domestic and international ru-
serves to help stabilize prices for farmers Policy, IATP Trade and Global Governance ral advocacy and other social justice
and ensure against food shortages during Program, June 15. To view the full text, go networks.
droughts, floods and other crop disasters.
Animals and People First: Why tensive land and relatively cheap labour.
These can give them a competitive advan-
tage in agricultural trade, especially if they
Good Animal Welfare is target the high-value organic and welfare
markets in Europe. Thus countries in Afri-
Important for Feeding People, for ca, Latin America and elsewhere may be
able to sell into these niche markets with
little change to their agriculture. This is be-
Trade and for the Future cause many aspects of their treatment of
animals—such as giving them plenty of
by Michael Appleby space—are already those that people in
developed countries prefer.
Agriculture and the WTO By contrast, some countries are build- Developing countries may receive
Agriculture is vital to every country in ing large, intensive farms, partly because trade-related assistance and capacity build-
the world. It feeds people, it earns income these are thought to have provided “cheap ing for access to niche markets including
and it has many other impacts. For these food” in developed countries. All too of- high welfare, under the Green Box of the
reasons, the member countries of the World ten, though, these do not provide food se- Agreement on Agriculture (RSPCA, Devel-
Trade Organization (WTO) negotiate the curity in developing countries: the meat oping Animal Welfare, 2005).
Agreement on Agriculture (WTO, 1995) to they produce is too expensive for the really Developed countries are allowed to
regulate agricultural trade. poor and hungry, and such giant farms de- help their farmers to improve welfare under
Livestock contributes to both the po- stroy the job structure and social stability the Rural Development Programme (Euro-
tential and the problems of agriculture. Meat of agriculture-based societies. In Brazil, for group, 2005). Other support should also be
and animal products are important in peo- example, intensification of the poultry in- possible under the Green Box, as it should
ple’s diet and also valuable trade goods. dustry is driving thousands of small, family not distort trade (or should do so minimal-
However, manure can cause pollution. One farms out of business (Garcés, 2002). De- ly). In such countries improving welfare will
other issue receiving increased attention is veloping countries should also be wary of probably reduce production, and competi-
the welfare of farm animals: this is a matter donations or exports of “cheap food” from tors will gain even more advantage from
of public concern in many countries, par- developed countries (only apparently cheap land and labour (RSPCA, Getting
ticularly in Europe (Eurobarometer, 2005). cheap, because of subsidies), that under- Animal Welfare, 2005).
This paper explains why attention to farm mine the ability of local farmers to feed their
animal welfare can help agriculture to feed own country’s people (Hodges, 2005). Animal Welfare and the Future
people, to promote trade and to prevent Taking care of animal welfare can also
future problems such as pollution—and help to protect the environment and there-
why it therefore needs to be considered in “Intensive farms need huge fore the future sustainability of food pro-
the Agreement on Agriculture. duction (Garcés, 2002). Handled properly,
supplies of feed and water to livestock can be an important part of land
Animal Welfare and Food Security be transported in from management, including eating vegetation
In most cases in most countries, im- unsuitable for human consumption and fer-
proving the treatment of animals (for exam- elsewhere....” tilizing the soil. By contrast, intensive farm-
ple by protecting them from disease, heat ing is often inhumane to animals, and is
or cold) also improves their productivity: environmentally unsustainable: these are
“Look after your animals and they will look reasons why many developed countries are
after you.” Experience shows, though, that Animal Welfare and Trade beginning to recognize that intensification
farmers do not always recognise such op- As improving welfare also generally im- was a mistake and redeveloping extensive
portunities. It is useful to discuss the im- proves productivity (McInerney, 1998), this methods. Intensive farms need huge sup-
portance of animal care, to help them provide benefits export as well as home consump- plies of feed and water to be transported in
food for themselves, their families and oth- tion for most countries. from elsewhere in the country or even
ers (Rollin, 2004). Food security is best That is less true, though, for developed abroad, much of which could otherwise have
achieved by growing food on a local basis for countries. Many consumers in Europe say been used for people. Water shortages are
the people who need it, such as people in that they favour organic food and methods widely predicted to be one of the major prob-
rural areas. If farms are fairly small, complex of production that benefit animal welfare lems of the current century (Second World
infrastructure is not needed and people can such as free range (Eurobarometer, 2005). Water Forum, 2000). Intensive farms pro-
be helped to look after their animals well and Land prices and labour are costly in Eu- duce huge quantities of manure, with dan-
productively, feeding themselves and also rope, so producing organic and high-wel- gerous concentrations of minerals and
earning some income (Pretty and Hine, 2001). fare food is expensive. biologically active compounds, and all too
28 Fall 2006
2005). In 2005 stockkeepers in Scotland can Dr. Michael Appleby took a BS in zo-
apply for grants towards training in veteri- ology at the University of Bristol and a
nary health schemes. PhD in animal behavior from the Universi-
Farmers in Wales have received pay- ty of Cambridge. He carried out research
ments for improving sustainability and an- at the Poultry Research Center in Scotland
imal welfare. These are not trade-distorting: and the University of Edinburgh for 20
if anything they reduce production, be- years on behavior, husbandry and welfare
cause one criterion is keeping stocking den- of farm animals, with publications includ-
sity low. They should therefore qualify as ing five books as author, co-author, or ed-
Green Box payments (Ibid.). itor. From 2001 to 2005 he was head of the
Farm Animals and Sustainable Agriculture
Conclusions section of The Humane Society of the Unit-
• All WTO stakeholders need better under- ed States in Washington, DC. Dr. Appleby
standing of farm animal welfare. Emphasis is currently the welfare policy adviser to
frequently these result in soil and water and interpretation of this subject will always the World Society for the Protection of An-
pollution (Pretty, et al., 2000). Livestock kept differ between countries. However, humane imals, based in London, UK.
in extensive conditions use local resources treatment of animals is never inappropriate.
and recycle the productivity of the land. • Payments to support farmers’ costs in im-
Methods used in intensive farming may proving welfare (and not other production African Development Bank Group. 2005.
also increase the chance of diseases that costs) are not trade-distorting (or are mini- “Livestock and Rural Livelihoods Support
are bad for both animals and people, and mally so) and should be allowed under the Project Appraisal Report.” Agriculture &
add to pressures on the viability of farming. Green Box. Rural Development Department.
Such methods contributed to the develop- • Trade-related assistance and capacity www.afdb.org
ment of Mad Cow Disease (BSE). Keeping building could provide much increased ac-
large numbers of animals close together in- cess for developing countries to niche mar- Appleby, M. 2005. “Sustainable Agriculture
creases spread of organisms causing food kets in developed countries, in organic and is Humane; Humane Agriculture is Sustain-
poisoning. For example, there are about high-welfare animal products. These should able.” J Agricultural and Environmental
73,000 human infections and 60 deaths from also be developed under the Green Box. Ethics 18: 293.
E. coli in the USA each year, many from in- • Food safety is paramount and consumers
fected animal products. In addition, when increasingly care about other aspects of Eurobarometer survey. 2005. Attitudes of
diseases such as Foot & Mouth or Avian how their food is produced. Labelling pro- Consumers Towards the Welfare of Farmed
Influenza do break out on large farms, they grammes should be expanded to give con- Animals. Brussels: European Commission.
affect very large numbers of animals sumers information about their food.
(Garcés, 2002). It is clear that “Humane farm- • All these approaches are even more ap-
ing is sustainable, sustainable farming is propriate to bilateral and regional agree-
humane”(Appleby, 2005). ments than to multilateral agreements.
Europe buys about one-third of Namib- • Giving consideration to farm animal wel-
ia’s beef exports, and this is increasing be- fare—whether in theoretical agreements or
cause the Farm Assured Namibian Meat in practical farming—can improve the lives
Scheme ensures lack of disease and artifi- of both animals and people, as well as pro-
cial hormones, and protection of animal tecting the environment.
welfare and the environment. The EU pro-
vided trade-related assistance and capaci-
ty building for this programme (RSPCA, This paper was produced in 2005 in
Developing, 2005). consultation with colleagues in Argenti-
The EU is helping to fund training and na, Colombia, Costa Rica, EU, India, Ja-
support programmes for slaughterhouses pan, Mexico, South Africa and USA. For
in East Africa. This assists in improving further information, contact Dr. Michael
hygiene and low-stress handling of animals, Appleby: michaelappleby@wspa.org.uk.
for better meat quality and increased exports World Society for the Protection of Ani-
(African Development, 2005). mals, Eurogroup for Animal Welfare and
The EU offers farmers a Rural Devel- RSPCA, 89 Albert Embankment, London
opment Programme that is not intended to SE1 7TP, UK.
increase production but to enhance sustain-
ability including animal welfare (Eurogroup,
Fall 2006 29
Goodall, J. 2005. Harvest for Hope: A Guide Nestle, M. 2002. Food Politics. University Schlosser, E. 2001. Fast Food Nation. New
to Mindful Eating. New York: Warner of California Press. York: Houghton Mifflin, 172-78; 187-90.
Books.
Nierenberg, D. 2005. Happier Meals: Schlosser, E. and C. Wilson. 2006. Chew on
Greger, M. 2006. Bird Flu: A Virus of Our Rethinking the Global Meat Industry. This. New York: Houghton Mifflin.
Own Hatching. New York: Lantern Books. Worldwatch Paper 171.
Schut, M., ed. 2002. Food and Faith: Justice,
Kaiser, M. and M. E. Lien, eds. 2006. Ethics Norberg-Hodge, H., P. Goering, and J. Page. Joy and Daily Bread. Denver, CO: Living
and the Politics of Food. Wageningen, The 2000. From the Ground Up: Rethinking the Good News.
Netherlands: Wageningen Academic Industrial Agriculture. United Kingdom:
Publishers. ISEC and Zed Books. Scully, M. 2002. The Power of Man, the
Suffering of Animals, and the Call to Mercy.
Kimbrell, A., ed. 2002. Fatal Harvest: The Norberg-Hodge, H., et al. 2002. Bringing New York: St. Martin’s Press.
Tragedy of Industrial Agriculture. the Food Economy Home: Local
Washington: Island Press. Alternatives to Global Agribusiness. Scully, M. 2005. “Fear Factories: The Case
United Kingdom: Zed Books and Kumarian for Compassionate Conservatism—for
Lappé, F. M. and A. Lappé. 2003. Hope’s Press. Animals.” American Conservative. 23 May,
Edge: The Next Diet for a Small Planet. 7-14.
New York: The Penguin Group. Pollan, M. 2006 The Omnivore’s Dilemma:
A Natural History of Four Meals. New York: Shiva, V. 2000. Stolen Harvest: The
Magdoff, F., J.B. Foster, and F.H. Buttel. The Penguin Press. Hijacking of the Global Food Supply.
2000. Hungry for Profit: The Agribusiness Cambridge, MA: South End Press.
Threat to Farmers, Food, and the Regenstein, L. 2006. The Bible’s Teachings
Environment. New York: Monthly Review on Protecting Animals and Nature. Atlanta, Singer, P. and J. Mason. 2006. The Way We
Press. GA : Interfaith Council for the Protection of Eat: Why Our Food Choices Matter.
Animals and Nature. Emmaus, PA: Rodale Press.
Marie, M., S. Edwards, G. Gandini, M. Reiss
and E. von Borell, eds. 2005. Animal Robbins, J. 2001. The Food Revolution: The Nation. September 11, 2006. “The Food
Bioethics: Principles and Teaching How Your Diet Can Help Save Your Life Issue.” 283(7).
into a food system that rights the injustices process and market food according to
Sustainable Table is an of current practices. religious teachings and ethics.
introduction to issues www.nccecojustice.org www.sacred-foods.org
Interfaith Food and Farms Partnership
surrounding today’s A project of Ecumenical Ministries of Higher Education Programs and Initiatives
agricultural system and what Oregon and Interfaith Network for Earth Portland State University – making food
Concerns, the Interfaith Food & Farms services humane and sustainable through
is happening with our food, Partnership strives to empower faith a new contract with food service giant,
in particular, the meat supply. communities, farmers and neighborhoods Sodexho. For more information on PSU’s
www.sustainabletable.org to build rural-urban alliances and create food contract, see www.pdx.edu/
innovative partnerships for just and sustainability/cs_downloads.html
sustainable food systems. (contract documents) and www.psudining.
Coalition of Immokalee Workers (CIW), to www.emoregon.org com/community.html (Sodexho programs at
establish purchasing practices within the PSU).
retail food industry that advance fair wages The National Catholic Rural Life
and other human rights of tomato pickers Conference (NCRLC) University of California Santa Cruz –
who labor at the base of corporate supply NCRLC is a membership organization with strategic partnerships for advancing
chains. a strong focus on agriculture and food education, research, and institutional
www.pcusa.org/fairfood issues. Initiatives include: Agribusiness change toward creating sustainable food
Accountability Initiative, an open forum on systems. See information on campus-based
Faith in Place: Stronger Congregations the impact of agribusiness conglomerates
for a Sustainable World on farmers and ranchers, rural landscapes
Faith in Place is a non-profit organization and food security; Global Partners in
that gives religious people the tools to Rural Life Development, a global
become good stewards of the earth. They network of organizations and training
partner with religious congregations to centers devoted to sustainable
promote clean energy and sustainable agriculture, livelihoods, and the
farming. environment; and Sustainable
www.faithinplace.org Communities on the Land, which
provides resources for rural
Faithful Harvest Campaign communities seeking sustainability
An Eco-Justice program of the National and a database of religious
Council of Churches of Christ, Faithful communities on the land.
Harvest is a grass roots movement to www.ncrlc.com
transform the US food system, via policy,
organizing, mission, advocacy, and worship, Sacred Foods Project
The Sacred Foods Project is an
interfaith effort to promote greater
understanding about how to grow,
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32 Fall 2006
initiatives and statewide developments at: Curriculum Resources Teaching Organic Farming & Gardening:
http://socialsciences.ucsc.edu/casfs/ Just Eating? Practicing Our Faith at the Resources for Instructors
farm2college/index.html Table Published in 2003 by the UC Santa Cruz
This seven-session curriculum for Center for Agroecology and Sustainable
University of New Hampshire Food & congregational discussion groups, written Food Systems, this 600-page manual covers
Society Initiative – actively engaging the by Jennifer Halteman, explores the links practical aspects of organic farming and
university community in local and between the way we eat and the way we gardening, applied soil science, and social
sustainable agriculture and nutrition live. Skillfully weaving scripture, prayer, and and environmental issues in agriculture.
projects, such as a New Hampshire farm- stories from our local and global community, Units contain lecture outlines for instructors
to-school program, an organic dairy farm, the curriculum explores four key aspects of and detailed lecture outlines for students,
and a commitment to cage-free eggs. our relationship with food: the health of our field and laboratory demonstrations,
www.sustainableunh.unh.edu/fas/ bodies; the challenge of hunger; the health assessment questions, and annotated
of the earth that provides our food; and the resource lists.
Community Food Security Coalition ways we use food to extend hospitality and http://zzyx.ucsc.edu/casfs/education/
Farm-to-College Programs – a main enrich relationships. instruction/tofg/index.html
resource and spring board for existing farm- www.pcusa.org/hunger/food
to-college programs nationwide. Teaching Direct Marketing and Small
www.farmtocollege.org/ Rethinking School Lunch (RSL) Farm Viability: Resources for Instructors
The RSL program uses a systems approach Published in 2005, these resources are
to address the crisis in childhood obesity, organized into six units, three focusing on
Certification Information provide nutrition education, and teach marketing and three covering other topics
• Humane – www.certifiedhumane.com ecological knowledge. related to making a small farm economically
www.ecoliteracy.org/programs/rsl.html viable. Included are lessons and resources
• Organic – www.ams.usda.gov/nop/ for running a community supported
indexIE.htm; www.ccof.org Youth-Based Curriculum and Programs agriculture (CSA) project, selling at farmers’
developed by the Food Project markets, forming collaborative marketing
• Fair Trade – www.transfairusa.org; Includes “French Fries and the Food groups and grower cooperatives, and selling
www.fairtrade.net System: A Year Round Curriculum to restaurants. Also covered are strategies
Connecting Youth with Farming and Food” to improve small farm planning, including
• Local Sourcing – www.food routes.org and a manual series on the principles, enterprise visioning and market assessment;
structures, and philosophies vital to the creating a business plan, including
• Other/Third-Party Certification success of any youth-based program. marketing and crop plans; and managing
Food Alliance – www.food alliance.org www.thefoodproject.org/buy/internal1. cash flow.
asp?ID=144 http://zzyx.ucsc.edu/casfs/education/
instruction/tdm/index.html