Bring global farmers to the table to map transition to sustainable food supply

A billon people are hungry around the world despite high-yield farming’s best efforts. How that food is processed and co-mingled continues to give us recalls based on food-safety issues. How U.S. consumers eat the industrially produced food from that system has propelled chronic disease (diabetes, obesity).

To solve those problems, we need action “grounded in the fundamental principles of food justice, food democracy and food sovereignty, so that together we can 'proclaim what should have been a fundamental right in every society; the right to food.’” So says Fred Kirschenmann, distinguished fellow at the Leopold Center, quoting the thoughts and words of Miguel d’Escoto Brockman, president of the 63rd Session of the United Nations General Assembly.

The Center is following a multi-sector drive to sustainable food sufficiency in two areas of research: 1) Employing the organizing concept of producer-inclusive “communities of practice,” being used in the Value Chain Partnerships project; and 2) Using foodshed analysis, in which a representative range of members determine what kind of food system will best serve the needs of their community.

Full story:  Leopold Letter