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Nourishing Communities
1. Â
Â
Â
Alison
 Blay-ÂâPalmer
Â
Wilfrid
 Laurier
 University
Â
Nourishing
 Communi<es
Â
Centre
 for
 Sustainable
 Food
 Systems
Â
2. Why Sustainable?
â˘âŻ Sustainability
 is
 about
 taking
 care
 of
 things
 now
 so
Â
present
 and
 future
 genera<ons
 are
 secure
Â
â˘âŻ Process
 of
 moving
 towards
 a
 des<na<on
 that
 includes:
Â
Â
â˘âŻ Economic
 viability
Â
Â
â˘âŻ Ecological
 resilience
 and
 health
Â
â˘âŻ Social
 jus<ce
Â
Â
2
Â
4. Social
Â
â˘âŻ Social
 jus<ce:
Â
â˘âŻEveryone
 has
 access
 to
 healthy
 food
 at
 aďŹordable
Â
prices
 and
 farm
 families
 and
 other
 businesses
 along
Â
the
 food
 chain
 can
 earn
 a
 living
 wage
 from
 their
Â
work
Â
Â
Â
Â
4
Â
9. Ecological
â˘âŻ Ecological
 resilience
 and
 health:
Â
â˘âŻProduce
 high
 quality,
 safe
 food
 without
Â
compromising
 the
 land,
 seed
 and
 biodiversity
Â
resources
Â
â˘âŻE.g.
 Pollinators
 and
 their
 habitat
Â
Â
Â
9
Â
10. Photo
 by
 Erin
 Nelson
Â
SUSTAINABLE
 FOOD
 SYSTEMS
Â
ECOLOGICALLY
 REGENERATIVE
Â
15. Economic
â˘âŻ Economic
 viability
 for
 rural
 communi<es
 and
 farm
 families,
 with
 an
Â
emphasis
 on
 local
 where
 feasible
Â
â˘âŻProvides
 communi<es
 with
 more
 resources
 making
 them
 more
Â
vibrant
 (Williams
 et
 al.
 2013
 â
 Func<onal
 economy)
Â
â˘âŻe.g.
 mul<plier
 eďŹect
 =
 1.4
 for
 large
 farms
 and
 2.6
 where
 small
 scale
Â
farms
 predominate
 (Meter
 2008)
Â
â˘âŻSustain,
 Avalon,
 2012
Â
Â
Â
Â
15
Â
19. SUSTAINABLE
 FOOD
 SYSTEMS
Â
USDA
 FOOD
 HUB
 STUDY,
 2013,
 NUMBER
 OF
 YEARS
 IN
 OPERATION
Â
62%
 IN
 OPERATION
 FOR
 LESS
 THAN
 5
 YEARS
Â
Â
20. SUSTAINABLE
 FOOD
 SYSTEMS
Â
USDA
 FOOD
 HUB
 STUDY,
 2013,
 OPERATIONAL
 STRUCTURE
Â
47%
 NON-ÂâPROFIT
 OR
 CO-ÂâOP
Â
Â
21. SUSTAINABLE
 FOOD
 SYSTEMS
Â
USDA
 FOOD
 HUB
 STUDY,
 2013,
 PERCETN
 OF
 FARMS
 THAT
 ARE
 SMALL
 OR
Â
MID-ÂâSIZED
Â
76%
 ALL
 OR
 MOST
Â
22. SUSTAINABLE
 FOOD
 SYSTEMS
Â
USDA
 FOOD
 HUB
 STUDY,
 2013,
Â
 PRODUCER
 PRACTICES
Â
Antibiotic-free, 49 % âpreferâ, 43 % ârequireâ
Free-range / Pasture-raised, 60 % âpreferâ, 35 % ârequireâ
Â
24. Interna<onal
 bodies
Â
â˘âŻ World
 Commihee
 on
 Food
 Security:
Â
â⯠Emphasis
 on
 small
 shareholder
Â
â⯠Poverty
 allevia<on
Â
â⯠Ac<on
 orienta<on
Â
â˘âŻ East
 Asian
 Summit:
Â
â⯠Ahen<on
 to
 both
 food
 and
 energy
 security:
Â
â˘âŻ âPromote
 responsible
 agricultural
 investment
 that
 respects
Â
rights,
 livelihoods
 and
 resourcesâ
Â
â˘âŻ âSustainable
 food
 security
 is
 an
 important
 element
 in
 EAS's
Â
long-Ââ
 term
 sustainable
 future,
 and
 has
 a
 direct
 impact
 on
 the
Â
people
 of
 the
 region,
 the
 leaders
 agreed,
 while
 no<ng
 that
 it
Â
also
 overlaps
 with
 many
 key
 areas
 of
 the
 EAS,
 such
 as
 the
Â
environment,
 energy,
 global
 health
 and
 connec<vity.â
Â
25. EU
 Consulta<on
 on
 Food
 System
Â
Sustainability
Â
â˘âŻ Exploring
 type
 and
 scale
 of
Â
ac<on
 for:
Â
â˘âŻ Technical
 knowledge
 on
Â
environmental
 impact
 of
Â
food
Â
â˘âŻ S<mulate
 sustainable
 food
Â
produc<on
 and
 consump<on
Â
â˘âŻ Reducing
 food
 waste
 and
Â
loss
Â
â˘âŻ Improving
 policy
 coherence
Â
25
Â
26. Australia â National Food Plan
$1.5
 million
 AU
Â
Build
 and
 diversify
 agriculture
Â
26
Â
27. Na<onal
 Food
 Plan
 (2012:3)
Â
â˘âŻ âOur
 food
 system
 isnât
 just
 about
 high
 yield
Â
agriculture
 and
 exports,
 it
 is
 also
 about
 local
Â
communi<es
 growing,
 preparing
 and
 sharing
 food.
Â
We
 are
 commihed
 to
 suppor<ng
 the
 growing
Â
numbers
 of
 farmersâ
 markets,
 food
 sharing
 networks
Â
and
 community
 gardens
 around
 the
 country.
 We
 will
Â
also
 work
 to
 embed
 food
 and
 agriculture
 within
 the
Â
na<onal
 curriculum
 so
 that
 our
 kids
 know
 where
Â
food
 comes
 from
 and
 value
 the
 hard
 working
Â
Australians
 who
 produce
 it.â
 (Minister
 of
 Agriculture)
Â
27
Â
28. UNCTAD
 Trade
 and
 Environment
Â
Review
 (2013)
Â
Â
â˘âŻ ââŚthe
 need
 for
 a
 two-Ââtrack
Â
approach
 that
 dras<cally
Â
reduces
 the
 environmental
Â
impact
 of
 conven<onal
Â
agriculture,
 on
 the
 one
 hand,
Â
and
 broadens
 the
 scope
 for
Â
agro-Ââecological
 produc<on
Â
methods
 on
 the
 other.â
Â
hhp://unctad.org/en/
Publica<onsLibrary/
ditcted2012d3_en.pdf
Â
28
Â
29. SUSTAINABLE
 FOOD
 SYSTEMS
Â
PLACE-ÂâBASED
 â
 KEEP
 VALUE
 IN
 LOCAL
 ECONOMY
 â
 FAIR,
 JUST,
 INCLUSIVE
Â
â
 BUILD
 REGIONAL
 SOCIAL,
 KNOWLEDGE
 AND
 PHYSICAL
 CAPACITY
 â
Â
ECOLOGICALLY
 REGENERATIVE
Â
30. Thank
 you
Â
Â
alison.blaypalmer@gmail.com
Â
Â
30
Â