USDA and Meatpacking Industry Collaborated to Undermine COVID-19 Response, Documents Show
17 September
Politics
The USDA and the meatpacking industry worked together to downplay and disregard risks to worker health during the COVID-19 pandemic. RGtimeline / Getty Images
By Brett Wilkins
The U.S. Department of Agriculture (USDA) and the meatpacking industry worked together to downplay and disregard risks to worker health during the Covid-19 pandemic, as shown in documents published Monday by Public Citizen and American Oversight.
<p>The <a href="https://www.citizen.org/wp-content/uploads/2020-OSEC-04055-F_2nd-Interim_Item-1_Redacted.pdf?eType=EmailBlastContent&eId=f7bf3f03-ce98-4df4-9c45-f44d9a6a5890" target="_blank" rel="noopener noreferrer">documents</a>, which the groups obtained through Freedom of Information Act (FOIA) requests, reveal that a week before President Donald Trump <a href="https://www.commondreams.org/news/2020/04/28/catastrophic-harm-feared-trump-uses-emergency-powers-keep-meat-packing-plants-open" target="_blank" rel="noopener noreferrer">issued his controversial executive order </a>in April to keep meatpacking plants open—overriding closure orders from local health officials—a leading meat industry lobby group drafted a proposed executive order that was strikingly similar to Trump's directive.</p><p>North American Meat Institute president Julie Anna Potts drafted the document, which invoked the Korean War-era Defense Production Act in proposing a presidential proclamation that orders "critical infrastructure food companies continue their operations to the fullest extent possible."</p><p>The documents also show that the North American Meat Institute repeatedly requested that USDA Secretary Sonny Perdue discourage workers who were afraid to return to work from staying home, that meatpacking plants asked the USDA to intervene on multiple occasions when state and local governments either shut them down over health and safety concerns or sought to impose worker health and safety standards, and that pork producer and food processing giant Smithfield Foods repeatedly requested that the USDA "order" it to reopen its meat processing plant in Sioux Falls, South Dakota—even though the agency lacks the legal authority for such a move.</p>
<div id="13077" class="rm-shortcode" data-rm-shortcode-id="11b9fe5ff48ebc437353df6df9c2c892"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1305915938148147205" data-partner="rebelmouse"><div style="margin:1em 0">Just a week before the Trump administration issued an executive order aimed at keeping meat packing plants open, th… https://t.co/DkbXgPm4YR</div> — ProPublica (@ProPublica)<a href="https://twitter.com/propublica/statuses/1305915938148147205">1600189597.0</a></blockquote></div>
<p>"While we knew that the meatpacking industry was lobbying the Trump administration to take steps to protect its profits regardless of the cost to workers' lives, the degree of collaboration these documents show is astounding," <a href="https://www.citizen.org/news/usda-meatpacking-industry-collaborated-to-undermine-covid-19-response-foia-docs-show/" target="_blank">said</a> Adam Pulver, attorney for Public Citizen.</p><p>"As outbreaks continue to emerge in meatpacking plants, it is stunning to see the cavalier attitude officials took to the health and safety of workers in the early part of the pandemic," Pulver added. "To the extent that the USDA impeded the efforts of state and local governments to contain the virus, the blood of meatpacking workers is on their hands."</p><p>According to July <a href="https://www.cdc.gov/mmwr/volumes/69/wr/mm6927e2.htm" target="_blank">data</a> from the U.S. Centers for Disease Control and Prevention (CDC), 23 states reported Covid-19 outbreaks in meat and poultry processing facilities, with 16,233 cases and 86 deaths reported in 239 facilities. Fully 87% of those cases occurred among racial or ethnic minorities. The problem is global, with other countries from <a href="https://www.bbc.com/news/53137613" target="_blank" rel="noopener noreferrer">Britain</a> to <a href="https://www.reuters.com/article/us-health-coronavirus-jbs-specialreport/special-report-how-covid-19-swept-the-brazilian-slaughterhouses-of-jbs-worlds-top-meatpacker-idUSKBN25Z1HZ" target="_blank" rel="noopener noreferrer">Brazil</a> reporting widespread Covid-19 infection among their meatpackers.</p><p>A common theme connects all of these outbreaks around the world, critics said Tuesday—the prioritization of profit over people.</p>
<p>"During a global pandemic, Americans should be able to trust that public health experts are drafting public health standards, not big businesses looking out for their bottom lines," <a href="https://www.citizen.org/news/usda-meatpacking-industry-collaborated-to-undermine-covid-19-response-foia-docs-show/" target="_blank">said</a> Austin Evers, executive director at American Oversight. "This is corruption that came at the cost of lives and safety. Making matters worse, we know now that Trump knew the coronavirus was a deadly threat even while he played it down and took steps he knew were at odds with what experts advised."</p><p>The poultry industry, already the target of a <a href="https://www.latimes.com/business/story/2019-09-03/u-s-chicken-industry-accused-of-conspiring-to-keep-immigrant-wages-down" target="_blank">massive class-action lawsuit</a> alleging some of the biggest animal agriculture corporations in the nation conspired to suppress worker wages and benefits, has been roiled by accusations of worker mistreatment during the pandemic. </p><p>"For us employees that work in production, we are treated like modern-day slaves," Tara Williams, an employee at a Tyson Foods poultry plant in Camilla, Georgia, <a href="https://www.theguardian.com/world/2020/may/02/meat-plant-workers-us-coronavirus-war" target="_blank" rel="noopener noreferrer">told</a> <em>The Guardian </em>in May.</p><p>"Excuse my language, but Tyson really aren't going to give a f**k about us at all," Williams—who has worked at the plant for five years and currently earns $13.55 an hour—said of the $22 billion company after her colleague Elose Willis, who worked at the plant for 35 years, <a href="https://www.loftonfuneralhome.com/obituary/Elose-Willis" target="_blank" rel="noopener noreferrer">died</a> of Covid-19 in April. </p><p>"It was like they were keeping a secret," Williams said of Willis' death. "It took them about two weeks just to put a picture up, to acknowledge that she had died." </p><p>In related news, the U.S. Occupational Safety and Health Administration <a href="https://www.commondreams.org/news/2020/09/10/want-know-what-workers-life-worth-america-trumps-osha-fines-meat-company-just-13494" target="_blank" rel="noopener noreferrer">fined</a> Smithfield's Sioux Falls plant just $13,494 last Thursday for failing to take adequate steps to contain the virus, leading to the infection of more than 1,200 plant employees and the deaths of four plant workers between March and June. Critics said the fine isn't nearly enough.</p>
<div id="36e4c" class="rm-shortcode" data-rm-shortcode-id="e7c8048c2755109629a3b3072fcb3261"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1304424041814593539" data-partner="rebelmouse"><div style="margin:1em 0">Meatpacking union @UFCW, which reps workers at this plant (four of whom died), slams OSHA for the small $13k fine a… https://t.co/tnhfKd89ab</div> — Dave Jamieson (@Dave Jamieson)<a href="https://twitter.com/jamieson/statuses/1304424041814593539">1599833901.0</a></blockquote></div><p>The United Food and Commercial Workers (UFCW) International Union, which represents Smithfield Foods workers, <a href="https://www.argusleader.com/story/news/crime/2020/09/10/osha-fines-smithfield-foods-sioux-falls-south-dakota/5768786002/?eType=EmailBlastContent&eId=f7bf3f03-ce98-4df4-9c45-f44d9a6a5890" target="_blank">slammed</a> the fine as "insulting and a slap on the wrist."</p><p>"How much is the health, safety, and life of an essential worker worth? Based on the actions of the Trump administration, clearly not much," said UFCW president Marc Perrone.</p><p>"This so-called 'fine' is a slap on the wrist for Smithfield, and a slap in the face of the thousands of American meatpacking workers who have been putting their lives on the line to help feed America since the beginning of this pandemic," Perrone added. </p><p>Other critics, including vegans, vegetarians, and animal rights and environmental advocates argued that the accelerated spread of Covid-19 from meatpacking facilities is but the latest compelling argument in favor of reducing—or eliminating—meat consumption.</p><p>"We know that Covid-19 originated in a meat market and that previous influenza viruses originated in pigs and chickens," People for the Ethical Treatment of Animals (PETA) <a href="https://www.peta.org/blog/meat-shortage-slaugherhouses-go-vegan/" target="_blank">said</a> in April amid news that a Foster Farms slaughterhouse in Livingston, California was <a href="https://www.peta.org/blog/coronavirus-covid-19-slaughterhouse-meat-concerns/?utm_source=PETA::Twitter&utm_medium=Social&utm_campaign=0420::veg::PETA::Twitter::Workers%20Blame%20Major%20Pig%20Slaughterhouse%20600%20Infected%20COVID-19::::tweet" target="_blank" rel="noopener noreferrer">ordered closed</a> by local health authorities due to a Covid-19 outbreak that killed eight employees.</p>
<div id="28490" class="rm-shortcode" data-rm-shortcode-id="48ddd3480a2beb42597d9516ef652f0f"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1252416495990140929" data-partner="rebelmouse"><div style="margin:1em 0">THIS IS OUTRAGEOUS! @SmithfieldFoods allegedly took NO PRECAUTIONS to protect the safety of its workers, leaving o… https://t.co/viAJ026pLy</div> — PETA (@PETA)<a href="https://twitter.com/peta/statuses/1252416495990140929">1587434336.0</a></blockquote></div><p>"It's not a matter of <em>whether</em> using and killing animals for food will give rise to another disease outbreak—it's a matter of <em>when</em>," said PETA. "There has never been a better, more obvious time for businesses to put an end to their dirty trade of slaughtering animals for their flesh." </p>
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54 Million People in the U.S. May Go Hungry During the Pandemic — Can Urban Farms Help?
07 September
Insights + Opinion
An example of urban farming is seen on this Chicago rooftop. Linda / Wikimedia Commons / CC by 2.0
By Melissa Kravitz Hoeffner
When I call Chef Q. Ibraheem to discuss urban farming in her own cooking career, she's in the middle of placing an order for microgreens from a small farm in Lake Forest, a ritzy suburb just north of downtown Chicago. Now's a great time for her to chat, actually, because the Chicago-based chef is immersed in what she loves, sourcing ingredients as locally as possible.
<p>"It's really important we know where our food is coming from," she says. "I know my farmers by name. I can go to the farms, see how they are growing everything, see it in the soil. It's always nice to have something within reach and know your produce." Chef Q runs supper clubs and chef camps throughout Chicagoland, sustaining the local economy by purchasing ingredients from urban gardens and farms within miles of her pop-up experiences.</p><p>"As a chef, you realize you have a responsibility to your guests," she says, and for her, that responsibility means being transparent about ingredients, and even educating diners about what's on their plates. Growing up spending summers on a farm in Georgia, Chef Q has an innate curiosity about where and how her food is grown, and she recognizes the importance of farms in both urban and rural areas.</p><p>Commercial urban agriculture is <a href="https://bedfordandbowery.com/2020/07/as-the-pandemic-continues-urban-gardening-is-growing-on-new-yorkers/" target="_blank">on the rise</a>, with small-scale farms in <a href="https://ny.curbed.com/maps/new-york-urban-gardening-city-farmers-brooklyn" target="_blank">New York City</a> like <a href="https://www.gothamgreens.com/" target="_blank">Gotham Greens</a>, which reduces the amount of energy, land use and food waste in tight, underutilized spaces to produce herbs and roughage for the masses. In Austin, Texas, <a href="https://austinot.com/urban-farms-austin" target="_blank">backyard farms and urban gardens</a> sell ingredients to restaurants and markets throughout the region, as do <a href="https://www.latimes.com/lifestyle/story/2019-10-10/avenue33-urban-farm-grows-in-los-angeles" target="_blank">similar projects in Los Angeles</a>. In fact, innovations allowing farmers to <a href="https://theconversation.com/how-urban-farmers-are-learning-to-grow-food-without-soil-or-natural-light-88720" target="_blank">grow without soil or natural light</a> expand the potential for food sourcing in urban areas. Urban farming has increased by over <a href="https://www.ecowatch.com/urban-agriculture-food-security-2628852711.html" target="_self">30 percent in the past 30 years</a>, with no indication of slowing down. Urban land could grow fruit and vegetables for 15 percent of the population, <a href="https://www.eurekalert.org/pub_releases/2020-03/uos-ulc031720.php" target="_blank">research shows</a>.</p>
<p>While the <a href="https://www.weforum.org/agenda/2020/04/grow-your-own-urban-farming-flourishes-in-coronavirus-lockdowns/" target="_blank">COVID-19 lockdowns have inspired a burst of urban farming</a> as people have been starting to grow their own fruits and vegetables at home, a renewed interest in culinary arts, plus a nostalgia for simpler times in many fast-paced big cities — just look at all the mid-century-era diners <a href="https://www.timeout.com/newyork/news/why-so-many-restaurants-opened-as-modern-diners-in-2019" target="_blank">popping up</a> in Manhattan right before the pandemic — may be accountable for the steady rise in urban farms. More consciousness about the environment, too, may lead small growers to want to reduce transportation emissions and take charge of the use of pesticides and fertilizers in their foods, but there's another great reason for urban farms to continue growing: feeding the masses. And with 68 percent of the world's population <a href="https://www.un.org/development/desa/en/news/population/2018-revision-of-world-urbanization-prospects.html" target="_blank">expected to live in urban areas by 2050</a>, it's time to take urban farming seriously as a viable, primary food source.</p><p>Despite being the wealthiest nation in the world, the United States had more than <a href="https://www.feedingamerica.org/hunger-in-america" target="_blank">37 million people</a> struggling with hunger in 2018. Since the pandemic, that number is expected to rise to up to <a href="https://www.feedingamerica.org/sites/default/files/2020-04/Brief_Impact%20of%20Covid%20on%20Food%20Insecurity%204.22%20%28002%29.pdf" target="_blank" rel="noopener noreferrer">54 million people</a>. And while systemic changes may one day be able to greatly reduce this number, a planting cycle is quicker than an election cycle. Bureaucracy may not immediately solve fair wages, but vegetable seeds may help communities when times are tough.</p>
Urban Farming as a Social Practice
<p>In her work, Chef Q has helped turn empty lots and abandoned buildings into urban farms, which allows neighbors to "take ownership in their communities" and also become educated consumers. In neighborhoods where the fancy grocery store is referred to as "<a href="https://www.usatoday.com/story/money/2019/04/01/whole-foods-prices-amazon-announces-cuts-and-more-prime-benefits/3335214002/" target="_blank">Whole Paycheck</a>," Chef Q has seen seed exchanges help folks start growing new produce, and regain agency over their food budgets and eating habits. Programs like the <a href="https://www.eventbrite.com/e/15th-annual-chicago-food-policy-summit-registration-89317576275" target="_blank">Chicago Food Policy Summit</a>, a free annual event on Chicago's South Side, help popularize urban farming and education and help provide Chicagoans with grants to start growing their own food. Though <a href="https://www.nytimes.com/2019/08/30/dining/urban-farming-kids-healthy-food-new-york-city.html" target="_blank">gentrification may bring relief</a> to previously dubbed <a href="https://truthout.org/articles/how-do-people-living-in-a-food-desert-feed-themselves-amid-a-pandemic/" target="_blank">food deserts</a> — neighborhoods without a nearby source of fresh food — the slew of problems attached to gentrification, including higher costs of living, can easily make these new, more nutritious food options completely unaffordable to residents of the neighborhood.</p><p>As seen in smaller cities, urban farming may be the key for cities to be less reliant on rural areas, and also help <a href="https://theconversation.com/how-urban-agriculture-can-improve-food-security-in-us-cities-106435" target="_blank">achieve food security</a>. As Dr. Miguel Altieri, professor of agroecology at the University of California, Berkeley, has shown, diversified gardens in urban areas can yield a large range of produce and efficiently feed nearby residents.</p><p>Of course, land in cities is often at a premium, with many people living in little space. Shifting public land use to incorporate food growth and getting creative with rooftops, basements and unused buildings can seriously change the way cities consume fresh ingredients.</p><p>In fact, renewed efforts by the conservation organization <a href="https://www.worldwildlife.org/" target="_blank" rel="noopener noreferrer">World Wildlife Fund</a> to <a href="https://www.fastcompany.com/90505222/why-the-world-wildlife-fund-is-trying-to-spark-an-indoor-farming-revolution" target="_blank" rel="noopener noreferrer">boost indoor farming</a> may revolutionize some sources of produce, particularly in cities. Repurposing unused indoor space, such as warehouses, can create direct sources of ingredients for restaurants or community-supported agriculture for neighbors. Indoor farming, while potentially more expensive, also allows urbanites from all walks of life to connect to the food system, repurpose food waste into compost and expand knowledge on growing food. <a href="https://www.gothamgreens.com/" target="_blank" rel="noopener noreferrer">Greenhouses like Gotham Greens</a>' rooftop spaces can supplement indoor and outdoor spaces, adding even more potential healthy food to local ecosystems.</p>Urban Gardening With Neighbors in Mind
<p>When she's not hosting pop-up dinners with culinarily curious Chicagoans, Chef Q volunteers with <a href="https://www.facebook.com/fosterstreetgarden/" target="_blank">Foster Street Urban Agriculture</a>, a nonprofit garden that aims to help end food insecurity in Evanston, the Chicago suburb home to Northwestern University. In the garden, Chef Q teaches kids how to water, plant, weed and grow produce. She'll notice a multigenerational interest: "Once kids taste zucchini, it's over," she jokes, of little ones bringing in parents and grandparents to learn to cook with more fresh produce. "They'll start [the program] eating hot Cheetos, and they're eating something green and leafy and won't go back."</p><p>Kids also just love being able to eat something that comes out of the ground and will take their passion back home, growing tomatoes in their windowsills or trying other small gardening projects in spaces available to them near home. Harvests from Foster Street are donated to food pantries and also sold at a local farmers market, where kids learn community-based entrepreneurial skills.</p><p>"Everyone eats, it's a common denominator," she says. "When food is on the table, people will have conversations."</p><p>Now, in the wake of COVID-19, urban farms have become more essential than ever. Chef Q has partnered with farms that would otherwise throw away produce without their major restaurant and hotel clients, to redistribute food to Chicagoans in need. She's noticed a spike in the price of fresh food, thanks in part to the expensive early May crops — peas, leeks and spinach. "It's been imperative," she says, of feeding the community with a local bounty of eggplant, microgreens, cheese and more farm-to-fork provisions.</p><p>Chef Q emphasizes that urban gardens still have to grow food to feed communities. Across the nation, we've seen victory gardens pop up in yards of homebound upper-middle-class Americans, planted with hope, thriftiness and a creative outlet in mind. But for those who don't have yards or ample space, shared urban gardens can still serve a local population. When people don't have money, growing food is a solution to provide nutrition, and perhaps even income. And it starts with advocacy, volunteers and outreach. "Plant something in the windowsill," Chef Q suggests, as an entryway into small-scale gardening. "It's essential. We can't stop."</p>
<p class=""><em>Melissa Kravitz Hoeffner is a writer based in New York. She is a writing fellow at <a href="https://independentmediainstitute.org/earth-food-life/" rel="noopener noreferrer" target="_blank">Earth | Food | Life</a>, a project of the Independent Media Institute. She's written for the New York Times, Bon Appetit, Food & Wine, Travel & Leisure, Conde Nast Traveler, Glamour, AlterNet, Cosmopolitan, Teen Vogue, Architectural Digest, Them and other publications. She holds a bachelor's degree in creative writing from Columbia University and is also at work on a novel. Follow her on Twitter: <a href="https://twitter.com/melissabethk" rel="noopener noreferrer" target="_blank">@melissabethk</a>.</em></p><p class=""><em>This article was produced by </em><a href="https://independentmediainstitute.org/earth-food-life/" rel="noopener noreferrer" target="_blank"><em>Earth | Food | Life</em></a><em>, a project of the Independent Media Institute.</em></p>From Your Site Articles
- Urban Farming Is Revolutionizing Our Cities - EcoWatch ›
- 5 Examples of Creative Urban Agriculture From Around the World ... ›
- Urban Farming Booms During Coronavirus Lockdowns - EcoWatch ›
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One in four species of bee is at risk of extinction in North America. Buntysmum / Needpix
By Leslie Brooks
More than 75 percent of the world's food crops rely on pollinators, according to the United Nations Environment Program. Through their pollination, bees not only promote biodiversity, but also secure our food supply.
But one in four species of bee is at risk of extinction in North America, according to the United Nations Environment Program. And the International Union for the Conservation of Nature has recorded declines in bee populations in Europe, South America, and Asia.
<p>A combination of factors are contributing to the decline of bees, including habitat loss and degradation, pesticide use, the invasive parasitic <em>Varroa destructor</em> mite, and other <a href="https://ento.psu.edu/pollinators/resources-and-outreach/buzzkills-abiotic-and-biotic-stressors-of-pollinators" target="_blank">diseases</a>. The effects of climate change are compounding these stressors on bee populations worldwide.</p><p>But people around the world are working to create an environment that helps bees thrive. In honor of National Honey Month, Food Tank is highlighting 15 organizations and initiatives working to preserve the livelihood of bees, the ecosystem, and the global food supply.</p>
<p>1. Bees for Development, United Kingdom</p><p><a href="http://www.beesfordevelopment.org/" target="_blank" rel="noopener noreferrer">Bees for Development</a> is an international organization that utilizes beekeeping as a tool to alleviate poverty and retain biodiversity around the world. They work in over 50 countries within local communities, and implement sustainable beekeeping techniques that use only local bees and local resources. They have an open-access information portal that provides information on bees and beekeeping worldwide. Bees for Development also provides advice and guidance to the World Bank, the United Nations, and other international organizations. </p><p>2. BEES for the World, Germany</p><p><a href="http://beesfortheworld.de/" target="_blank" rel="noopener noreferrer">BEES for the World</a> is dedicated to designing sustainable supply chains for high quality organic-certified bee products all over the world. Their commitment is to Biodiversity, Education, Empowerment, and Sustainability (BEES). They work primarily within African countries to support forest beekeeping. By empowering local communities in the production of high-quality beeswax and connecting them to markets, the group protects local ecosystems while fostering the creation of jobs. </p><p>3. Elephant and Bees Project, Kenya</p><p>What began as a strategic plan to save the elephants, grew into a conservation project for elephants and bees alike. The <a href="https://elephantsandbees.com/" target="_blank">Elephant and Bees Project</a> uses beehive fences – a natural deterrent of elephants – to keep elephants off of farmland, reducing crop damage. This not only increases protected habitats for bees, but also helps educate farmers on the relationship between bees and crop health. The project supports increased bee populations and works in multiple countries throughout Africa.</p>
<p>4. Federation of Nepal Beekeepers, Nepal</p><p>The <a href="http://www.fnbk.org.np/index.php" target="_blank">Federation of Nepal Beekeepers</a> was established in 1999 to support and empower local beekeepers throughout Nepal. This umbrella organization advocates for national policies that benefit beekeepers, their bees, and their livelihoods. The organization also works to increase the capacity of beekeepers by training and educating farmers on the importance of bees in pollination and pasture management. </p><p>5. Honeybee Research Institute, Pakistan</p><p>The <a href="http://www.parc.gov.pk/index.php/en/hb" target="_blank" rel="noopener noreferrer">Honeybee Research Institute</a> promotes beekeeping in Pakistan with the honeybee <em>Apis </em><em>mellifera</em>. While <em>Apis mellifera</em> honey bees were initially imported from Australia, the species has thrived in Pakistan since the late 1970s. With over 400,000 colonies present today, the bees contribute to increased honey production, income-production for rural populations, and increasing biodiversity. The Institute provides beekeeping training courses, promotes beekeeping for income generation, and has on-going research projects. </p><p>6. Pesticide Action Network Europe, Belgium</p><p>Founded in 1987, the <a href="https://www.pan-europe.info/" target="_blank" rel="noopener noreferrer">Pesticide Action Network</a> (PAN Europe) is a network of consumer, public health, and environmental organizations, trades unions, women's groups, and farmer associations from across Europe. As advocates for a pesticide-free Europe, PAN Europe works closely with government representatives to try to reduce the use of hazardous pesticides. Through their European Citizens' Initiative, "Save Bees and Farmers", they are collecting signatures and calling on the European Commission to phase out synthetic pesticides in agriculture by 2035. </p>
<p>7. Pollinator Partnership Canada, Canada</p><p>As a leader in pollinator research and habitat improvement for over 20 years, <a href="https://pollinatorpartnership.ca/en/" target="_blank">Pollinator Partnership Canada</a> provides and supports various projects that help protect pollinators. They offer a Pollinator Steward Certification program for land managers, communities, and organizations. Pollinator Partnership also successfully advocated for Pollinator Week- inaugurally designated June 22-28, 2020 – in Canada to raise awareness about the importance of pollinators.</p><p>8. Purple Hive Project, Australia</p><p>Australia is the only continent not yet affected by the <em>Varroa destructor</em> mite, but researchers fear that Australian honey bees may soon be at risk. The <a href="https://purplehiveproject.com.au/" target="_blank" rel="noopener noreferrer">Purple Hive Project</a> is on a mission to prevent this mite – which decimates colonies and spreads honey bee viruses – from impacting honey bees in Australia. The Purple Hive uses Artificial Intelligence (A.I.) technology to detect the mite in real-time so that its spread can be prevented. Their long-term goal is to create a network of hives in high-risk locations across Australia. </p><p>9. Slovenian Beekeepers Association, Slovenia</p><p>The <a href="http://www.czs.si/wp/" target="_blank" rel="noopener noreferrer">Slovenian Beekeepers Association</a>, originally founded in the late 1800s, offers key beekeeping knowledge and support within the country. The Association advocates and raises awareness on behalf of bees and their importance in the environment, provides beekeeping camps and workshops, and publishes a monthly beekeeping magazine. They are also registered as a research institution, where they develop safe bee products and research ways to protect the Carniolan bee, a type of honey bee indigenous to Slovenia. </p>
<p>10. The Bee Girl Organization, United States</p><p>Sarah "Bee Girl" Red-Laird founded <a href="https://www.beegirl.org/" target="_blank">The Bee Girl Organization</a> to inspire communities to conserve bees, flowers, and food. The Bee Girl team engages communities across the globe, providing educational classes and resources for regenerative beekeeping. In 2019, Bee Girl partnered with a local vineyard to initiate a Bee Friendly Vineyards pilot program. They planted 1800 square feet of sunflowers on a plot of unused land to attract bees to the area. This year, they are partnering with an additional vineyard to begin an in-depth research and habitat project. </p><p>11. The Honeybee Conservancy, United States</p><p><a href="https://thehoneybeeconservancy.org/" target="_blank" rel="noopener noreferrer">The Honeybee Conservancy</a> is dedicated to protecting bees and securing food justice through education, research, habitat creation, and advocacy. Their flagship program, Sponsor-A-Hive, places native bee homes within urban gardens, schools, and organizations that grow produce to bolster local ecosystems. Last year they unveiled an eight-foot-tall rooftop beehive on the Empire State Building, which will house over 70,000 honey bees. Their goal is to place one million bees to support communities of need across the U.S..</p><p>12. Under the Mango Tree, India</p><p><a href="https://www.utmt.in/" target="_blank" rel="noopener noreferrer">Under the Mango Tree</a> was founded with the mission to improve the livelihoods of smallholder farmers in rural India. The organization teaches farmers how to maintain bee boxes on their farms and harvest honey, and connects them to markets to sell their honey. They specifically focus on the indigenous bee, <em>Apis cerana indica</em>, to increase pollination and crop yields. In addition, the organization has trained upwards of 1,000 women to be beekeepers.</p>
<p>13. United Nations Development Program, International</p><p>To help achieve the U.N. Sustainable Development Goals, the <a href="https://bees.undp.org/" target="_blank">United Nations Development Program</a> (UNDP) partners with local communities in multiple countries to work with smallholder beekeepers and farmers around the world. Through training and resources they help beekeepers earn a decent living and support the health of their communities, while providing a healthy habitat for bees. With help from the UNDP, beekeepers can more easily access markets and improve their livelihoods.</p><p>14. Wheen Bee Foundation, Australia</p><p>Gretchen Wheen, a pioneer in bee research and one of Australia's most well known beekeepers, donated her estate to establish the <a href="https://www.wheenbeefoundation.org.au/" target="_blank" rel="noopener noreferrer">Wheen Bee Foundation</a> upon her passing in 2012. The Foundation promotes awareness of the importance of bees for food security and ecosystem health. It funds research and development projects that seek to improve the health of the local bee population. They are currently working in partnership with other organizations to save the Green Carpenter Bee on Kangaroo Island, as the island recovers from the <a href="https://www.abc.net.au/news/2020-01-07/quarter-of-kangaroo-islands-ligurian-beehives-lost/11845372" target="_blank" rel="noopener noreferrer">destructive fires</a> earlier this year. </p><p>15. World Bee Project, England</p><p>Using cloud computing technology, the <a href="http://worldbeeproject.org/" target="_blank" rel="noopener noreferrer">World Bee Project</a> created the world's first globally coordinated honeybee hive monitoring initiative. This Network will provide data that can inform international actions to improve pollinator habitats, food security, and nutrition. With this project, developers hope to deliver findings to smallholder farmers around the world.</p>
<p><em>Reposted with permission from <a href="https://foodtank.com/news/2020/09/fifteen-organizations-and-initiatives-helping-to-save-the-bees/" target="_blank">Food Tank.</a></em></p>From Your Site Articles
- Trump EPA OKs 'Emergency' Use of Bee-Killing Pesticide on 13.9 ... ›
- 7-Mile 'Bee Corridor' of Wildflowers Will Feed London's Pollinators ... ›
- 347 Native Bee Species 'Spiraling Toward Extinction' - EcoWatch ›
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Finding fresh produce can be more challenging in the dead of winter, especially in cold regions. Pixnio / CCO
It's harvest time, and by eating what's in season locally, people can reduce the carbon pollution caused by trucking food long distances.
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<p>That's easy to do when farmers markets are open. But it can be more challenging in the dead of winter, especially in cold regions.</p><p>So Brooke Knisley of <a target="_blank" href="http://alternativerootsfarm.blogspot.com/p/about-us.html">Alternative Roots Farm</a> in Minnesota encourages her customers to do what their ancestors did: preserve food now to enjoy later.</p><p>"Items like berries, peppers, are super easy to freeze," she says.</p><p>And root vegetables can be kept in a cool pantry.</p>
<p>"We installed a new large walk-in cooler system where we can store our apples and other winter storage crops – squash, onions, garlic – late into the winter," Knisley says.<br></p><p>She provides those items to her customers, along with canned foods and greens that she grows in a passive solar greenhouse.</p><p>She says local farmers may offer more in winter than you realize. And talking to a farmer is also a chance to learn about their growing methods.</p><p>"Don't be afraid to connect with your farmers in a deeper way or reach out to them at a point in the season to find out what they might have," Knisley says. "So just rethinking what eating in season means and how you can integrate that into your life."</p>
<p><em>Reposted with permission from <a href="https://yaleclimateconnections.org/2020/08/how-preserving-produce-can-help-you-eat-more-local-food/" target="_blank">Yale Climate Connections</a>.</em></p>
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From raising livestock to growing vegetables, farmers help put food on our plates. But agriculture also creates emissions that warm the climate. And the most warming is caused by nitrous oxide, an especially potent global warming gas.
<p>"The use of synthetic fertilizers is the biggest source of nitrous oxide emissions," said Lauren Snyder, an education and research program manager with the <a href="https://ofrf.org/" target="_blank">Organic Farming Research Foundation</a>.</p>
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<p>"Fertilizers are basically providing a form of nitrogen to the plant," she said. "And so when you add that to the soil, a lot of it is lost to the atmosphere as nitrous oxide."</p><p>But she says that farmers can reduce those emissions by changing some of their practices.</p><p>For example, she recommends planting cover crops in the offseason instead of leaving fields bare. Some cover crops can reduce the need for fertilizer because they naturally fix nitrogen in the soil.</p><p>"Legume cover crops are excellent at taking atmospheric nitrogen and putting it in the soil in the form that plants can use. And so that's another way that we can provide fertility to plants," Synder said. "And it doesn't result in the same kind of pulse of nitrous oxide into the atmosphere."</p><p>So by enriching soil naturally, farmers can also help reduce global warming.</p><p><span></span><em>Reposted with permission from <a href="https://yaleclimateconnections.org/2020/08/synthetic-fertilizers-are-heating-the-planet-but-theres-an-alternative/" target="_blank">Yale Climate Connections</a>.<a href="https://www.ecowatch.com/r/entryeditor/2647065829#/" target="_self"></a></em></p>
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José Catzim Castillo throws a freshly caught lobster into his father's net. Agostino Petroni and Sandali Handagama
By Agostino Petroni and Sandali Handagama
José "Josh" Catzim Castillo, a 25-year-old lobster fisher, circles a hollow concrete box resting on the seafloor, just off the coast of Mexico's Yucatán Peninsula. He slips a snare into the box and shakes it. Three spiny lobsters, or langostas, shoot out and try to flee, but Castillo is too quick.
<p>He surfaces, hoisting his catch. Its tail snaps loudly, and its antennae makes a <a href="https://jeb.biologists.org/content/205/16/2375" target="_blank">high-pitched squeak</a>. Castillo's father, Pablo Catzim Pech, 51, hauls the <a href="https://oceana.org/marine-life/cephalopods-crustaceans-other-shellfish/caribbean-spiny-lobster" target="_blank">spiny lobster</a> into their fishing boat. The creature is one of most sought after crustaceans in the Caribbean. Marked by its thick antennae and sharp spines that run the length of its body, it can sell for <a href="http://www.keywestseafooddepot.com/Spiny-Lobster-Tails-by-the-pound_p_80.html" target="_blank">$40 a pound</a> in the United States.</p><p>Castillo and his father Pech are part of a <a href="https://www.pesqueracozumel.com/historia-cooperativa-cozumel" target="_blank">collective</a> with exclusive rights to fish spiny lobsters in <em>Maria Elena </em>bay<em>, </em>part of Mexico's <em>Sian Ka'an</em> national park. The lobster fishers of <em>Maria Elena</em> are an ecological success story. Even as the lobsters face increasingly chaotic weather and overfishing around the Caribbean, they are flourishing in the bay, thanks to the efforts of the collective.</p>
<img lazy-loadable="true" src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yMzU3MzQ2Mi9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYxOTA1NTM4OH0.hwjELefaSudMF3-CMbB1ZUbNG8Jg_iLoR1GGsgAR9ys/img.jpg?width=980" id="1d4d6" class="rm-shortcode" data-rm-shortcode-id="1741c9460b45d998b7f44ef33ed6e02e" data-rm-shortcode-name="rebelmouse-image" />
Castillo is left behind in the ocean, as his father, Pech, steers the boat away from the rain to keep the lobsters alive. Agostino Petroni and Sandali Handagama
<p>When it starts to rain, Pech dips two rags in the ocean and spreads them over the plastic crates attached to the sides of his boat, each one filled with dozens of lobsters submerged in saltwater. Pech steers the boat back to shore, leaving Castillo with only his mask and flippers — and no life jacket — in the ocean behind him.</p><p>"Sweetwater kills the lobsters," Pech said.</p><p>Climate change is bringing <a href="https://rmets.onlinelibrary.wiley.com/doi/full/10.1002/joc.3889" target="_blank">more intense rainfall</a> to the region, flooding the bay with freshwater, menacing the lobsters, which can only survive in <a href="https://www.fisheries.noaa.gov/national/outreach-and-education/fun-facts-about-luscious-lobsters" target="_blank">saltwater</a>. The fishers say they are finding it harder to understand the weather. To make matters worse, rising seas are eroding the narrow beaches of <em>Maria Elena</em>. Seven years ago, a hurricane destroyed all but one cabana along the beach, while rainwater stagnated in the bay and killed many lobsters.</p><p>Then there is overfishing. Since the 1980s, lobster populations have dropped as much as 40 percent across the Caribbean, according to Eloy Sosa, a marine biologist at the research center <a href="https://www.ecosur.mx/" target="_blank">Ecosur</a>, who works with Castillo's collective to protect the spiny lobster.<em> </em>The crustaceans are diminishing in number and becoming harder to find, so fishers are having to dive as much as 40 meters underwater, weighed down by oxygen tanks, to try to nab them.</p><p>That's not the case in <em>Maria Elena</em>, where the lobsters are thriving. The bay's newest lobsterman, Jose Eduardo Uitz, actually came to the reserve because he no longer wanted to risk his life going deeper into the ocean to catch lobsters. In <em>Maria Elena</em>, they lie just under the surface.</p>
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Fishers of Maria Elena prepare to go to sea. Agostino Petroni and Sandali Handagama
<p><em>Maria Elena </em>wasn't always a lobster haven, however. The collective was granted special permission to fish in the reserve after it was declared a UNESCO World Heritage site in 1987, but it wasn't until a decade later that the collective adopted sustainable fishing practices.</p><p>"Nobody knew anything about sustainability back then. Fishermen would take the eggs from a pregnant lobster, go home and scramble them with chicken eggs," Pech said.</p><p>Things changed when scientists like Sosa began conducting workshops inside the park, showing the fishers how to protect the lobsters by allowing them enough time to grow and reproduce. Thanks to the collective's efforts, lobster numbers have risen in <em>Maria Elena</em>, though they have yet to return to levels seen in the 1980s.</p><p>"The old men say that when they first arrived, there were so many lobsters that they even used to walk up to the shore," Castillo said.</p><p>Today's fishers are far more responsible than their forebears. They treat the crustacean like an investment and guard it jealously, hoping to nurture it back to its former glory.</p>
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Pablo Catzim Pech measures the tail of a smaller lobster with a 5-inch ruler. If the tail is shorter than the ruler, he will throw the lobster back into the ocean. Agostino Petroni and Sandali Handagama
<p>"Being in <em>Maria Elena</em> is a privilege," Sosa said. "If an associate breaks the rules, the punishment is tough. They could expel you from the collective."</p><p>A descendant of <em>Maria Elena</em>'s founders, Castillo knows this better than most. He is still trying to earn his place in the collective, waiting for a position to open up in the group of 50. For now, he is just an employee of his father, who is a member.</p><p>"I hope he will take charge of everything. I am teaching him everything about the lobster fields, the reef, and how to be a good captain," Pech said.</p><p>To keep the lobsters healthy, Pech inspects each one that Castillo catches. If it looks too small, he measures it. If the tail is shorter than the five-inch ruler, he throws the lobster back into the sea.</p><p>"We also free the biggest lobsters, weighing more than six pounds. The market doesn't pay their value. They are usually females, and they keep the species alive," he said.</p>
<img lazy-loadable="true" src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yMzU3MzQ2OC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYxMTgzNjAyOX0.rEESijGM-KJlYec2orgHg62rHAMCnbJkyiuByEoyiY0/img.jpg?width=980" id="46899" class="rm-shortcode" data-rm-shortcode-id="2a50126ad7cb128fc6953921b14f9ffe" data-rm-shortcode-name="rebelmouse-image" />
Lobster tails, cut from the animals that died during capture, are collected in a bucket to be sold separately from the live exports. Agostino Petroni and Sandali Handagama
<p>When the lobster fishers throw a female back into the ocean, they not only protect the local population, they also support lobster populations in <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0064970" target="_blank">other parts</a> of the Caribbean. The females lay millions of eggs that grow into larvae and float along ocean currents to new homes thousands of miles away.</p><p>After measuring and sorting the lobsters, the fishers send them to Cozumel to be sold. Occasionally, they keep a few for themselves, to be cooked on a hot skillet in a crowded cabana on the beach. It is a small indulgence for fishers who have nurtured the lobsters back into abundance in<em> Maria Elena</em> bay.</p><p>"The biggest threat to this place is us," Pech said. "We are in the lobsters' habitat. It is our livelihood, but we are invading a place we do not belong."</p>
<p><em>Reposted with permission from <a href="https://nexusmedianews.com/these-mexican-lobstermen-are-a-model-of-sustainable-fishing-30b6a48fcd15" target="_blank">Nexus Media.</a></em></p>
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By Allison Johnson
Most people who buy organic do it because they want to eat healthier. It's true – switching to an organic diet rapidly decreases exposure to a wide range of pesticides, including glyphosate (the main ingredient in Roundup). According to a new study published in Environmental Research, glyphosate levels in families' bodies dropped 70% in just one week on an organic diet. The researchers concluded that diet is a major source of glyphosate exposure and that eating organic reduces exposure.
<img lazy-loadable="true" src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yMzU2MDQyNC9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTY2MDcxNTUxNX0.b_BV9lltmowMk5Wed_5HmjAcZ8lj9QJrZY06nGjg5iU/img.png?width=980" id="d34c8" class="rm-shortcode" data-rm-shortcode-id="4a67133955312355b2c92de9a53fbfee" data-rm-shortcode-name="rebelmouse-image" />
Friends of the Earth / https://foe.org/the-study/
<p>But the health benefits of organic agriculture extend far beyond our individual dinner plates. Organic farming offers a comprehensive alternative to chemical agriculture, and it protects our soil, air, water, wildlife, and critically – our farming communities – from toxic pesticides.</p><p>The purpose of pesticides is to kill. So it's not surprising that widespread use of these chemicals poses a serious public health threat. Diet alone exposes us to a frightening cocktail of pesticide residues, and toxic pesticides pose much <a href="https://law.ucla.edu/news/exposure-and-interaction-potential-health-impacts-using-multiple-pesticides" target="_blank">more severe</a> health threats to <a href="https://www.organic-center.org/organic-agriculture-reducing-occupational-pesticide-exposure-farmers-and-farmworkers-0" target="_blank">farming communities</a>.</p><p>Food system workers and their families and communities – who are <a href="http://www.pesticidereform.org/environmental-justice/" target="_blank">disproportionately Latinx and low-income</a> – bear the brunt of <a href="https://www.farmworkerjustice.org/sites/default/files/aExposed%20and%20Ignored%20by%20Farmworker%20Justice%20singles%20compressed.pdf" target="_blank">harm from toxic pesticide use in agriculture</a>. Farmworkers are at risk from direct exposure to harmful chemicals when mixing and applying pesticides, as well as while working in fields; as a result, they suffer <a href="http://www.farmworkerjustice.org/wp-content/uploads/2012/05/aExposed-and-Ignored-by-Farmworker-Justice-singles-compressed.pdf" target="_blank">more chemical-related injuries</a> than any other U.S. workforce. Exposure also extends beyond the workplace. Workers can carry pesticides home on clothes, shoes, and skin, inadvertently exposing their children and other family members, and pesticide drift can harm people living, working, and learning near farms.</p><p>These exposure routes add up. And weaning our agricultural system off its addiction to toxic chemicals is an uphill battle.</p><p>We've seen recent wins on pesticide issues in the <a href="https://www.nytimes.com/2020/06/24/business/roundup-settlement-lawsuits.html#:~:text=Just%20weeks%20after%20the%20deal,warn%20consumers%20of%20the%20risk." target="_blank">courts</a> and in <a href="https://www.nrdc.org/media/2019/191009" target="_blank">some</a> <a href="https://www.nrdc.org/media/2020/200320" target="_blank">states</a>, but it can take decades of fighting to end the use of a single pesticide. For example, NRDC petitioned the federal Environmental Protection Agency (EPA) to end use of the brain-toxic pesticide chlorpyrifos in 2007; thirteen years later, <a href="https://www.nrdc.org/experts/nrdc/nrdc-takes-epa-court-again-protect-childrens-health" target="_blank">we're still in court</a> demanding that EPA protect public health. Meanwhile numerous similar <a href="https://www.nrdc.org/media/2018/181024-0" target="_blank">organophosphate</a> chemicals also remain in our fields and our bodies.</p><p>This pesticide "whack-a-mole" problem makes organic farming a potent addition to our public health toolbox, especially in farming communities: organic farmers do no use most synthetic pesticides, so organic farming eliminates a wide range of health threats posed by farming with toxic chemicals.</p><p>The health crises facing farm workers and rural communities needs urgent attention, particularly in light of the <a href="https://www.pbs.org/wgbh/frontline/article/covid-19-farmworkers-among-highest-risk-studies-show/" target="_blank">added burdens</a> from the COVID-19 crisis. Kendra Klein and Anna Lappé <a href="https://www.theguardian.com/environment/commentisfree/2020/aug/11/pesticide-danger-organic-food-roundup-study" target="_blank">got it right</a>:</p><p>"As long as we treat organic food as if it's a shopping preference instead of a public good, we will miss the opportunity to fight for a desperately needed shift in how we farm."</p><p>We should all be able to eat without exposing anyone to toxic pesticides. That's why we support more public investment in organic in <a href="https://www.nrdc.org/experts/lena-brook/ca-farm-school-survives-challenging-budget-year" target="_blank">schools</a>, in the <a href="https://www.nrdc.org/experts/allison-johnson/farm-bill-can-make-or-break-organic" target="_blank">Farm Bill</a>, in <a href="https://www.nrdc.org/experts/allison-johnson/house-climate-report-food-ag-are-part-climate-solution" target="_blank">climate policy</a>, and beyond. The stakes are high – but the solutions are within reach.</p><p><em><a href="https://www.nrdc.org/experts/allison-johnson" target="_blank" style="">Allison Johnson</a> is a Sustainable Food Policy Advocate at the <a href="https://www.nrdc.org/" target="_blank" style="">Natural Resources Defense Council</a>.</em></p><p><em style="">Reposted with permission from the <a href="https://www.nrdc.org/experts/allison-johnson/organic-farming-protects-communities-toxic-chemicals" target="_blank" style="">Natural Resources Defense Council</a>.</em><em></em></p>
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By Douglas Broom
"Forests are the lungs of our land, purifying the air and giving fresh strength to our people," said former U.S. president, Franklin Roosevelt.
<p>Covering <a href="http://www.fao.org/state-of-forests/en/" target="_blank">almost a third of the Earth's surface</a>, forests are home to <a href="https://www.worldwildlife.org/habitats/forest-habitat#:~:text=Forests%20are%20home%20to%2080,%2C%20animals%2C%20fungi%20and%20bacteria." target="_blank">eight in 10 animal and plant species</a>. The United Nations Food and Agriculture Organization (FAO) says the world's forests include over 60,000 species of tree, all of which absorb CO2 as they grow.</p>
<p>But all is not well in Earth's woodlands. Only <a href="http://www.fao.org/state-of-forests/en/" target="_blank">half of all forests are still intact and only a third are primary forest </a>– naturally occurring woodland composed of native species where human activities have not disturbed the natural ecology.</p><p>Over 20,000 tree species are at risk and over 1,400 of them are on the critical list, according to the FAO. Estimates suggest 420 million hectares of forest have been lost since 1990 and although the rate of loss has slowed, 10 million hectares were lost between 2015 and this year.</p><p>So the FAO is <a href="https://twitter.com/FAO/status/1286164178819047424?s=20" target="_blank">using Twitter</a> to remind the world of these five hidden benefits of forests.</p>
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So the FAO is using Twitter to remind the world of these five hidden benefits of forests.
<p><strong>1. Forests Nurture the Soil</strong></p><p>As well as stabilizing soils and preventing erosion – which <a href="https://www.worldwildlife.org/threats/soil-erosion-and-degradation" target="_blank">quickly occurs where trees are felled </a>– <a href="http://www.fao.org/state-of-forests/en/" target="_blank">forests are home to soil microbes</a>, which together with insects, birds and mammals, play a crucial role in enriching and maintaining soil quality.</p><p><strong>2. Forests Absorb Carbon</strong></p><p>Forests act as 'carbon sinks', trapping and storing CO2. NASA estimates that <a href="https://www.nasa.gov/jpl/nasa-finds-good-news-on-forests-and-carbon-dioxide" target="_blank">tropical forests absorb 1.4 billion tonnes of CO2 every year</a>, while a study in 2017 estimated that forests would <a href="https://www.pnas.org/content/114/44/11645" target="_blank">absorb a third of the atmospheric carbon </a>needed to keep global warming below 2C by 2030.</p><p><strong>3. Forests Provide Food for Millions</strong></p><p>More than <a href="http://www.fao.org/state-of-forests/en/" target="_blank">86 million people depend on forests for their livelihoods</a>. Globally, 1 billion people rely on wild foods including meat, insects, plants, mushrooms and fish. As well as <a href="http://www.fao.org/state-of-forests/en/" target="_blank">providing edible plants</a> and <a href="http://www.fao.org/forestry/food-security/en/" target="_blank">protecting water sources</a>, forests also provide shelter for animals kept by forest dwellers.</p><p><strong>4. Forests Are Natural Aqueducts</strong></p><p>Forests provide "relatively pure water", not just for indigenous peoples, but also for <a href="http://www.fao.org/3/a1598e/a1598e10.htm" target="_blank">some of the world's largest cities</a>, according to the FAO. One-third of the world's metropolises get all or part of their drinking water from forest-protected areas, including Bogotá, Jakarta, Karachi, Madrid, Mumbai and Singapore.</p><p><strong>5. Forests Host 80% of Earth's Biodiversity</strong></p><p>Forests are home to <a href="https://www.worldwildlife.org/habitats/forest-habitat#:~:text=Forests%20are%20home%20to%2080,%2C%20animals%2C%20fungi%20and%20bacteria." target="_blank">80% of the world's animals, plants, fungi and bacteria.</a> They include <a href="http://www.fao.org/state-of-forests/en/" target="_blank">almost two-thirds of all plants,</a> three-quarters of all birds, 80% of amphibians and 68% of mammals. The most biologically diverse and complex forests are tropical rainforests, according to the World Wide Fund for Nature, because rainfall is abundant and temperatures are consistently high.</p><p><strong>One Trillion Trees</strong></p><p>The World Economic Forum has launched <a href="https://www.1t.org/" target="_blank">an initiative to conserve, restore and grow 1 trillion trees</a> to help curb climate change. Research has shown the importance of nature-based solutions, such as conservation, restoration and reforestation, in tackling climate change and biodiversity loss. But, these must take place alongside other measures, particularly decarbonizing industry.</p><p><em>Reposted with permission from <a href="https://www.weforum.org/agenda/2020/08/five-hidden-benefits-forests-climate-change/" target="_blank">World Economic Forum</a>.</em></p>
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Coronavirus Found on Frozen Food Imported to China. Should You Be Worried?
14 August
Health + Wellness
The frozen meat section at a supermarket in Hong Kong, China, in February. Chukrut Budrul / SOPA Images / LightRocket via Getty Images
Imported frozen food in three Chinese cities has tested positive for the new coronavirus, but public health experts say you still shouldn't worry too much about catching the virus from food or packaging.
<p>In the last four days, the virus turned up on Brazilian chicken wings in Shenzhen, packaging for Ecuadorian shrimp in Wuhu and imported seafood packaging in Yantai, <a href="https://www.nbcnews.com/news/world/coronavirus-found-frozen-food-packaging-chinese-cities-n1236574" target="_blank">NBC News reported</a>.</p><p>"All the citizens should be cautious in buying imported frozen meat products and aquatic products in recent days," the Shenzhen Municipal Health Commission said Thursday when it announced its findings about the chicken wings.</p>
<p>However, the commission traced and tested everyone who had come in contact with the chicken, and no one tested positively for COVID-19. And the World Health Organization (WHO) has advised people not to worry about catching the virus from their food.</p><p>"People should not fear food, or food packaging or processing or delivery of food," WHO head of emergencies programme Mike Ryan said in a briefing, as <a href="https://www.reuters.com/article/us-health-coronavirus-who-idUSKCN2592D5" target="_blank">Reuters reported</a>. "There is no evidence that food or the food chain is participating in transmission of this virus. And people should feel comfortable and safe."</p><p>Yale disease ecologist Brandon Ogbunu agreed. He pointed out that the packaging tests only detect virus genetic material, or RNA.</p><p>"This is just detecting the signature that the virus has been there at some point," he told <a href="https://www.nytimes.com/2020/08/13/health/coronavirus-frozen-food.html" target="_blank">The New York Times</a>.</p>
<p>To prove the virus on the packaging was still infectious, researchers would have to prove it could reproduce itself in a lab.</p><p>It is also unlikely the virus would survive the freezing and thawing process in tact.</p><p>"Yes, we should continue to wash our hands and be mindful of surfaces where a lot of individuals are," Ogbunu said. "But it's close proximity to others that can really facilitate transmission."</p><p>This echoes the Centers for Disease Control and Prevention (CDC) guidelines about the virus and food.</p><p>"Coronaviruses, like the one that causes COVID-19, are thought to spread mostly person-to-person through respiratory droplets when someone coughs, sneezes, or talks," the CDC <a href="https://www.cdc.gov/coronavirus/2019-ncov/daily-life-coping/food-and-COVID-19.html" target="_blank">wrote July 25</a>. "It is possible that a person can get COVID-19 by touching a surface or object, including food or food packaging, that has the virus on it and then touching their own mouth, nose, or possibly their eyes. However, this is not thought to be the main way the virus spreads."</p><p>Still, New Zealand is now investigating whether frozen food packages could be the cause of a new outbreak in the country that broke a more than 100 day streak of no new cases, <a href="https://www.newsweek.com/new-zealand-covid-outbreak-could-have-come-frozen-food-packaging-1525023" target="_blank">Newsweek reported</a>.</p>
<div id="59cb2" class="rm-shortcode" data-rm-shortcode-id="9f354b20c92eca6efa3745f783d5dd37"><blockquote class="twitter-tweet twitter-custom-tweet" data-twitter-tweet-id="1293940145905958915" data-partner="rebelmouse"><div style="margin:1em 0">China reported several cases of frozen food packaging contaminated with the novel coronavirus this week, while New… https://t.co/EaGmGjEpBW</div> — Reuters (@Reuters)<a href="https://twitter.com/Reuters/statuses/1293940145905958915">1597334345.0</a></blockquote></div>
<p>One of the cases was connected to a worker who handled imports at a frozen food storage plant.</p><p>"We're not ruling anything out," Ashley Bloomfield, New Zealand's Director-General of Health, said during a press conference Wednesday. "We do know from studies overseas that actually, the virus can survive in some refrigerated environments for quite some time."</p>
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The recalled list includes red, yellow, white and sweet yellow onions, which may be tainted with salmonella. Pxhere
Nearly 900 people across the U.S. and Canada have been sickened by salmonella linked to onions distributed by Thomson International, the The New York Times reported.
<p>The outbreak reached 43 states and 7 provinces in Canada by the end of Sunday, forcing major retailers, including Trader Joe's, Giant Eagle and Publix, to remove onions from their shelves. The outbreak is likely to continue spreading as onions were shipped to all 50 states from the Bakersfield, California-based food distributor, according to <a href="https://arstechnica.com/science/2020/08/bad-onions-cause-salmonella-outbreak-in-us-and-canada-sickening-900/" target="_blank">Ars Technica</a>.</p><p>It is possible that an increasing number of cases will be reported over the next few weeks due to the lag between when a person gets sick and gets tested, then having an agency report the illness, Martin Wiedmann, a food safety professor at Cornell University, told The New York Times.</p><p>A <a href="https://www.cdc.gov/salmonella/newport-07-20/map.html" target="_blank">CDC map</a> of the outbreak identifies 640 cases across the country, with Utah, Oregon and California showing the largest number of cases. The recalled list includes red, yellow, white and sweet yellow onions.</p>
<p>The major chains that carried the onions also include Walmart, Kroger, Fred Meyer, Food Lion and H-E-B. According to a <a href="https://www.cdc.gov/salmonella/newport-07-20/index.html" target="_blank">statement</a> Friday from the Centers for Disease Control and Prevention (CDC), the onions were sold under the following brand names: Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley's Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions and Food Lion.</p><p>The CDC asked people to proceed with extreme caution. "If you used onions to make any other food and don't know where the onions were from, don't eat the food. Throw it away, even if some of it was eaten and no one got sick," the CDC said. It added, "Wash and sanitize any surfaces that may have come in contact with onions or their packaging, such as countertops, storage bins, refrigerator drawers, knives, and cutting boards."<br></p><p>The CDC also urged customers to ask restaurants about the source of their onions before ordering at a restaurant or any food shop. In Oregon, five people were sickened after eating at Si Casa Flores restaurant in Grants Pass, according to ABC News affiliate <a href="https://www.kdrv.com/content/news/Josephine-County-salmonella-cases-traced-to-national-outbreak-from-red-onions-572068911.html" target="_blank">KDRV</a>.</p>
<p>"We have been working closely with the managers and staff at Si Casa Flores to ensure the continued safety of its customers," said Mike Weber, the County Public Health director. "This restaurant has done everything right in this unfortunate situation, and customers should feel safe dining there. I recently enjoyed a meal there myself."</p><p>"People who believe they've gotten diarrhea from consuming red onions might want to contact a health care provider," Emilio DeBess, an epidemiologist at the Oregon Public Health Division Acute and Communicable Disease Prevention Section, told KDRV. "However, most people with salmonellosis will recover without antibiotics."</p><p>U.S. infections started in late June, the CDC said. All ages have been affected, with a median age of 39. Women account for fifty-four percent of those sickened. No deaths have been reported in the U.S. or Canada.</p>
<p>The Public Health Agency of Canada announced <a href="https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html" target="_blank" title="">239 cases</a> with 29 hospitalizations as of Friday, The New York Times reported.</p><p>According to the CDC, salmonella is a bacteria that can cause salmonellosis, and most human infections are caused by eating food contaminated with it. Salmonellosis can lead to diarrhea, fever and abdominal cramps. These symptoms usually appear within three days after becoming infected and usually resolve within four to seven days.</p><p>In some cases, the infection may spread to the bloodstream and other parts of the body. These cases are associated with more severe diarrhea, which can lead to hospitalization. Severe cases can be deadly if not treated promptly with antibiotics.</p>
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Women sort potatoes in the Andes Mountains near Cusco Peru on July 7, 2014. Thomas O'Neill / NurPhoto / Getty Images
By Alejandro Argumedo
August 9 is the International Day of the World's Indigenous Peoples – a celebration of the uniqueness of the traditions of Quechua, Huli, Zapotec, and thousands of other cultures, but also of the universality of potatoes, bananas, beans, and the rest of the foods that nourish the world. These crops did not arise out of thin air. They were domesticated over thousands of years, and continue to be nurtured, by Indigenous people. On this day we give thanks to these cultures for the diversity of our food.
<p>Yes, even in a globalized world and food system. Most diversity in crops – and livestock – is still found in the regions where they have been around longest, adapting to climatic extremes, pests, and diseases through millennia interaction with human cultures – as we have weathered our own storms and pandemics. Known as primary regions of crop and livestock diversity, these places are central to the present and future viability of food systems. They are also the homelands of many Indigenous peoples.</p>
<p>For centuries, crop diversity has enriched the world, but has been taken out of the hands of Indigenous people in doing so. That story is only beginning to shift as the rest of the world starts to give Indigenous farmers the respect they are due. Community initiatives like the <a href="https://parquedelapapa.org/" target="_blank">Parque de la Papa</a> (Potato Park), in the primary region of potato diversity in the Andes of Peru, are connecting with worldwide conservation efforts on the farmers' own terms.</p><p>Six Quechua communities established the Parque to ensure the survival of the thousands of traditional potato cultivars they grow. They then co-designed a unique agreement with the <a href="https://cipotato.org/" target="_blank">International Potato Center</a> genebank in Lima and the nonprofit <a href="https://andes.org.pe/" target="_blank">Asociacion ANDES</a> to return 410 native potato varieties to the Parque communities. Scientists had collected these from the region's communities since the 1960s, but many had disappeared from farmers' fields in the recent decades. That first agreement led to more collaborative research and monitoring, and today the Parque's diversity is conserved in farmers' fields, in new community seedbanks, in the CIP genebank in Lima, and, as a final safety backup, 7,000 miles north in the <a href="https://www.seedvault.no/" target="_blank">Svalbard Global Seed Vault</a> – where the Indigenous farmers who deposited them still retain their rights over their seeds.</p><p>Indigenous farmers and cooks in the primary regions of diversity are resilient. They know all about getting through trying times. Through it all, they have persisted: through loss of access to land and other resources; through industrialization, subsidies, and trade agreements that undermine rural livelihoods; through civil strife and political neglect. Often working in places of extreme topography, they have faced the most severe impacts of the climate catastrophe. This year they have been struck disproportionally, sometimes threatened in their very existence, by the COVID-19 pandemic.</p>
<p>In some countries, legislation finally respects their rights to traditional knowledge and livelihoods. Yet a larger transformation is still needed – to redress injustices, secure access to land, and generate a greater range of opportunities in food and agriculture.</p><p>I believe that a key agent of this transformation will be a global network that is already beginning to unite stewards of food traditions in primary regions of diversity. The potential is clear in the direct connections that Indigenous communities are making with chefs, civil society, and commercial endeavors to create – together – market opportunities for agriculturally resilient and nutritious local foods. It is encouraging that consumers are increasingly showing a willingness to try diverse foods, while recognizing the work of farming communities. A boom in community-based development and wider marketing of products made with local crop and livestock diversity is a small sign of the big shift coming.</p><p>Another emerging opportunity for Indigenous communities is the increased capacity to learn from the successes and challenges of others. While communities in primary regions of diversity often maintain a broad menu of domesticated and wild species, their food systems generally center on a few key species. Potatoes and quinoa in parts of the Andes; maize and beans in Mesoamerica; bananas and tubers in the highlands of Papua New Guinea: such emblematic foods can be pillars around which to co-organize global networks of custodians of agricultural biodiversity, building on existing networks of small-scale and Indigenous farmers. One such effort is hosted by the <a href="https://inmip.net/" target="_blank">International Network for Mountain Indigenous Peoples</a>. Inspired by the Parque de la Papa, it now includes communities in Bolivia, China, Ecuador, Ethiopia, Guatemala, India, Kenya, Mexico, Papua New Guinea, Peru, and Tajikistan, each organized around different emblematic Indigenous crops. With time, the initial focus on relatively "charismatic" crops can be leveraged to benefit other, less well-known species and their stewards, too.</p><p>I draw hope and excitement from seeing Indigenous communities achieve recognition in local, national, and international policy arenas, and watching them strengthen their work by seeking out collaborations based on mutual respect. That kind of collaboration can reach across dramatically different scales, from farmers' fields, homes, and tables, to community actions like local seedbanks, to the large public genebanks that make crop conservation a global effort, and a global good. Meanwhile, redressing the imbalances that disadvantage Indigenous communities, and undervalue the diversity they generate and maintain, will mean reframing this diversity and its engendering biocultural processes as central community assets.</p><p>Celebrating Indigenous people on August 9 is not just about having a party; it helps keeps diversity and community on their feet as globalization shifts the ground from under us all.</p><p><em>Alejandro Argumedo is Director of Programs and Andes Amazon Lead of Swift Foundation (<a href="http://www.swiftfoundation.org/" target="_blank">www.swiftfoundation.org</a>); he is a recognized indigenous peoples' food rights activist currently acting as the international coordinator of the International Network of Mountain Indigenous Peoples (INMIP).</em></p>
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Berber woman cooks traditional flatbread using an earthen oven in her mud-walled village home located near the historic village of Ait Benhaddou in Morocco, Africa on Jan. 4, 2016. Creative Touch Imaging Ltd. /NurPhoto / Getty Images
By Danielle Nierenberg and Jason Flatt
The world's Indigenous Peoples face severe and disproportionate rates of food insecurity. While Indigenous Peoples comprise 5 percent of the world's population, they account for 15 percent of the world's poor, according to the World Health Organization.
<p>But through seed saving initiatives, financial support, mentorship, and community feeding programs, many organizations are working to protect Indigenous food sovereignty—the ability to grow, eat, and share food according to their own traditions and values.</p><p>"We must care for this [natural] abundance as it will nourish our families—both physically as well as spiritually," said Maenette K. P. Ah Nee-Benham, Chancellor of the University of Hawai'i at West O'ahu at a <u><a href="https://foodtank.com/news/2020/01/we-must-listen-to-indigenous-communities-food-tank-in-arizona/" target="_blank">Food Tank Summit</a></u> in partnership with the Arizona State University Swette Center for Sustainable Food Systems on the wisdom of Indigenous foodways.</p>
<p><br/></p>
<p>In honor of <a href="https://www.un.org/en/observances/indigenous-day" target="_blank">International Day of the World's Indigenous Peoples</a> on August 9, Food Tank is highlighting 28 organizations from around the world protecting and cultivating Indigenous food systems. Through what many of the following organizations call <a href="https://sierraseeds.org/seed-rematriation/" target="_blank">rematration</a>, they strive to return Indigenous lands, seeds, foods, and histories to Indigenous Peoples and protect them for future generations.</p>
1. Aboriginal Carbon Foundation (Oceania)
<p>The Aboriginal Carbon Foundation is building a carbon farming industry in Australia by Aboriginals, for Aboriginals. The Foundation offers training and support for new Indigenous farmers so they can learn how to capture atmospheric carbon in the soil. The carbon farming projects generate certified <a href="http://www.cleanenergyregulator.gov.au/Infohub/Markets/buying-accus/australian-carbon-credit-unit-supply" target="_blank">Australian Carbon Credit Units</a> (ACCU), which major carbon-producing businesses must purchase to offset their carbon emissions. Income generated by ACCUs is reinvested in Aboriginal communities by the Aboriginal Carbon Foundation and its participating farmers.</p>2. AgroEcology Fund (International)
<p>The AgroEcology Fund (AEF) galvanizes global leaders and experts to fund <a href="https://foodtank.com/news/2020/07/26-organizations-working-to-conserve-seed-biodiversity/" target="_blank">biodiverse</a> and regenerative agriculture projects worldwide. Projects funded by AEF have included Indigenous food sovereignty initiatives, agroecology training institutions, and women's market access networks on every continent. With the support of governments and financial institutions, AEF hopes that agroecology will become the standard model for food production worldwide within thirty years.</p>3. Asia Indigenous Peoples Pact (Asia)
<p>The Asia Indigenous People Pact is an alliance of Indigenous organizations across southern and eastern Asia. Collectively, the Pact promotes and protects Indigenous lands, food systems, and biodiversity. Their alliance is bolstered by regional youth and women's networks, as well as support from international institutions, including the United Nations and Oxfam.</p>4. Association of Guardians of the Native Potato from Central Peru (South America)
<p>The Association of Guardians of the Native Potato from Central Peru (AGUAPAN) is a collective of Indigenous farmers. Each farmer grows between 50 and 300 ancestral varieties of potato, which are <a href="https://foodtank.com/news/2020/07/food-tanks-summer-2020-reading-list/" target="_blank">indigenous to the Andes Mountains</a> of modern-day Peru. AGUAPAN farmers preserve the crop's biodiversity in their native communities and band together to advocate for economic, gender, education, and healthcare equity.</p>5. Cheyenne River Youth Project (North America)
<p>The Cheyenne River Youth Project in Eagle Butte, South Dakota has served Lakota youth for more than three decades. Its Native Food Sovereignty initiative offers public workshops on <a href="https://www.nativeseeds.org/blogs/blog-news/how-to-grow-a-three-sisters-garden" target="_blank">Three Sisters gardening</a> of corn, beans, and squash. They also offer classes on Indigenous plants, gardening, and cooking. Their Winyan Tokay Win (Leading Lady) Garden serves as an outdoor classroom to reacquaint Lakota children with the earth. Their other programs use food grown in the garden for meals and snacks. They also sell surplus crops at their weekly Leading Lady Farmer's Market.</p>6. Dream of Wild Health (North America)
<p>Dream of Wild Health runs a 10-acre farm just outside of Minneapolis, Minnesota. Their Indigenous Food Share CSA program and farmer's market booths sell produce and value-added products grown by Native Americans. During the summer, Dream of Wild Health offers a Garden Warriors program where children can learn about seed saving, foraging, farmers market management, and other aspects of food sovereignty. They also host the <a href="https://dreamofwildhealth.org/indigenous-food-network" target="_blank">Indigenous Food Network</a> (IFN), a collective of Indigenous partners who advocate for local and regional policy changes. The IFN also hosts community food tasting events featuring prominent Indigenous chefs.</p>7. First Peoples Worldwide (International)
<p>First Peoples Worldwide was <a href="http://www.firstpeoples.org/" target="_blank">founded</a> by Cherokee social entrepreneur <a href="https://www.youtube.com/watch?v=JQxwHVeH6zc" target="_blank">Rebecca Adamson</a> to help businesses to align with First Peoples' rights. Now a part of the University of Colorado's <a href="https://www.colorado.edu/business/CESR" target="_blank">Center for Ethics and Social Responsibility</a>, First Peoples Worldwide continues to ensure that Indigenous voices are at the forefront of decision-making processes affecting their own self-determination. The organization works with businesses and institutions to assess their investments and guide them in incorporating Indigenous Peoples' rights and interests into their business decisions.</p>8. Indigikitchen (North America)
<p>Mariah Gladstone's Indigikitchen uses Native foods as resistance. Her <a href="https://www.youtube.com/channel/UCO918GT8I3HX5f4Z1xKCV4A" target="_blank">cooking videos</a> offer healthy, creative ways to eat <a href="https://www.okhistory.org/publications/enc/entry.php?entry=PR005" target="_blank">pre-contact</a>, Indigenous foods. The recipes abstain from highly-processed grains, dairy, and sugar, ingredients that did not become standard in diets of the Americas until European colonization. Indigikitchen hopes that its recipes inspire Indigenous cooks to connect with Native foods.</p>9. Indigenous Food and Agriculture Initiative (North America)
<p>The Indigenous Food and Agriculture Initiative at the University of Arkansas provides model policies for Tribal governments to help <a href="https://foodtank.com/news/2020/05/colby-duren-talks-indigenous-food-and-agriculture-policy/" target="_blank">promote and protect food sovereignty</a>. They also co-organize the Native Farm Bill Coalition with the <a href="https://shakopeedakota.org/" target="_blank">Shakopee Mdewakanton Sioux Community</a>, the <a href="https://www.indianag.org/" target="_blank">Intertribal Agriculture Council</a>, and the <a href="http://www.ncai.org/" target="_blank">National Congress of American Indians</a>. The Initiative hosts annual <a href="https://indigenousfoodandag.com/resources/native-youth-summit/" target="_blank">Native Youth in Food and Agriculture Leadership Summits</a>, where American Indian, Alaska Native, and Native Hawaiian youth can learn about agricultural business, land stewardship, agricultural law, and more.</p>10. Indigenous Food Systems Network (North America)
<p>The Indigenous Food Systems Network (IFSN) is a convener of Indigenous food producers, researchers, and policymakers across the 98 Indigenous nations of Canada. IFSN supports research, policy reform, and direct action that builds food sovereignty in Indigenous communities. The organization's Indigenous Food Sovereignty <a href="http://www.bcfsn.org/mailman/listinfo/ifs_bcfsn.org" target="_blank">email listserv</a> offers its subscribers everything from stories and legends to recipes and policy reform tools.</p>11. Indigenous Partnership for Agrobiodiversity and Food Sovereignty (International)
<p>Indigenous Partnership for Agrobiodiversity and Food Sovereignty is an international organization based in Rome, Italy connecting the world's Indigenous People to agricultural research and advocacy groups. With Indigenous communities from China to India and Thailand to Latin America, Indigenous Partnerships forges dialogues within Indigenous communities to ensure <a href="http://www.fao.org/indigenous-peoples/our-pillars/fpic/en/" target="_blank">free, prior, and informed consent</a> between research and advocacy partners. Indigenous Partnerships also seeks to incorporate global and local Indigenous knowledge into non-Indigenous knowledge systems.</p>12. Indigenous Terra Madre (International)
<p>Indigenous Terra Madre is a global network of Indigenous Peoples sponsored by <a href="https://foodtank.com/news/2020/06/living-the-slow-food-life-during-lockdown/" target="_blank">Slow Food</a>, an international institution based in Rome, Italy. The network amplifies Indigenous voices and protects the biodiversity of the crops Indigenous communities cultivate. By providing a platform for Indigenous communities to pool power and resources, Indigenous Terra Madre fights to defend the land, culture, and opportunity of all Indigenous Peoples.</p>13. Intertribal Agriculture Council (North America)
<p>The American Indian Food Program by the Intertribal Agriculture Council (IAC) helps Native American and Alaskan Native agribusinesses and food entrepreneurs expand their market reach. The Made/Produced by American Indians Trademark promoted by the IAC identifies certified American Indian products and is used by over 500 businesses. IAC's other major American Indian Food Program, Native Food Connection, helps market Native American foods and food producers across the United States. IAC also offers technical and natural resource assistance to connect Native businesses with U.S. Department of Agriculture programs and conservation stewardship resources.</p>14. Inuit Circumpolar Council-Alaska (North America)
<p>Through its Alaskan Inuit Food Sovereignty Initiative, the Inuit Circumpolar Council-Alaska is convening Inuit community leaders from across Alaska. The Initiative seeks to unify Inuit throughout the state to advocate for land and wildlife management sovereignty. The Initiative also strives for international cooperation to promote food sovereignty across <a href="https://indigenouspeoplesatlasofcanada.ca/article/inuit-nunangat/" target="_blank">Inuit Nunaat</a>.</p>15. Mantasa (Asia)
<p>Mantasa is a research institution in Indonesia dedicated to expanding the number of indigenous plants consumed by the Javanese people. According to Mantasa, only 20 plant species comprise 90 percent of Javanese food needs. Their research is incorporating new wild foods from Indonesia's vast biodiversity into Javanese diets to improve food security and nutrition. Mantasa also helps promote these foods to consumers and local farmers to increase their popularity.</p>16. Muonde Trust (Africa)
<p>In Mazvhiwa, Zimbabwe, the Muonde Trust invests in Indigenous innovations in food, land, and water management. The Trust seeks out individuals with new ideas and provides peer-to-peer support to help bring those ideas to life. Muonde Trust currently supports innovations in indigenous seed saving and sharing, livestock and woodland management, irrigation systems, and constructing kitchen spaces.</p>17. Native American Agriculture Fund (North America)
<p>The Native American Agriculture Fund (NAAF) is the largest philanthropic supporter of Native American agriculture. The Fund offers grants to Tribal governments, nonprofit organizations, and educational institutions to support healthy lands, healthy people, and healthy economies. In 2020, NAAF is offering US$1 million in grant funds specifically for youth initiatives and young farmers and ranchers. NAAF is also centralizing COVID-19 relief information for Native farmers, ranchers, fishers, and Tribal governments.</p>18. Native American Food Sovereignty Alliance (North America)
<p>The Native American Food Sovereignty Alliance (NAFSA) places Indigenous farmers, wild-crafters, fishers, hunters, ranchers, and eaters at the center of the fight to restore Indigenous food systems and self-determination. NAFSA's primary initiatives are the Indigenous Seedkeepers Network, the Food and Culinary Mentorship Program, and their Native Food Sovereignty Events. Each of these initiatives centers around the reclamation of Indigenous seeds and foods.</p>19. Native Seed/SEARCH (North America)
<p>Native Seed/SEARCH preserves and proliferates <a href="https://foodtank.com/news/2020/07/a-call-for-community-based-seed-diversity-during-the-covid-19-pandemic/" target="_blank">indigenous seeds</a> through their Native Access programs. Their Native American Seed Request program offers free seed packets to Native Americans living in or originating from the Greater Southwestern Region. The Bulk Seed Exchange allows growers to pay it forward by returning 1.5 times the seeds they receive to be put towards future Native American Seed Request packs. While Native Seed/SEARCH sells an assortment of popular seeds to the general public, its collection of indigenous seeds are <a href="https://www.nativeseeds.org/pages/native-access" target="_blank">only available to Native farmers</a> and families. They hope these seeds will revitalize traditional foods and build food sovereignty.</p>20. Navajo Ethno-Agriculture (North America)
<p><span style="background-color: initial;">Navajo Ethno-Agriculture is sustaining Navajo culture through lessons on traditional farming. The seasonal courses focus on land, water, and food as students cultivate, harvest, and prepare heritage crops. During COVID-19, Navajo Ethno-Agriculture suspended its courses and is focusing on supplying neighboring farms with heritage seeds and farm equipment. They are also offering food processing and packaging services to protect and rejuvenate soil.</span><br></p>21. North American Traditional Indigenous Food Systems (North America)
<p><span style="background-color: initial;">Founded by the chefs of </span><a href="https://sioux-chef.com/" target="_blank" style="background-color: initial;">The Sioux Chef</a><span style="background-color: initial;">, North American Traditional Indigenous Food Systems (NāTIFS) is reimagining the North American food system as a generator of wealth and good health for Native communities. The organization seeks to reverse the effects of forced assimilation and colonization through food entrepreneurship and a reclamation of ancestral education. NāTIFS is establishing an </span><a href="https://www.facebook.com/indigenousfoodlab/" target="_blank" style="background-color: initial;">Indigenous Food Lab</a><span style="background-color: initial;"> in Minneapolis, Minnesota as a training center and restaurant for Native chefs and food. NāTIFS plans to eventually spread this model across North America.</span><br></p>22. Oyate Teca Project (North America)
<p><br></p><p>In response to dire food access on the Pine Ridge Reservation in North Dakota, the Oyate Teca Project offers year-long classes in gardening, food entrepreneurship, and traditional food preservation techniques. Oyate Teca helps make local foods available to the community by selling produce grown in their half-acre garden at farmer's markets. The project also serves as an emergency food provider for families and children.</p>23. Tebtebba (Asia)
<p><span style="background-color: initial;">Tebtebba is an international organization based in the Philippines committed to sharing global Indigenous wisdom. Its Indigenous Peoples and Biodiversity project strengthens Indigenous organizations' research, policy advocacy, and education on biodiversity. The project also works directly with Indigenous communities to strengthen their governance structures, protect their land, and improve their food security.</span><br></p>24. Sierra Seeds (North America)
<p><br></p><p><a href="https://foodtank.com/news/2020/06/new-on-the-podcast-rowen-white-talks-indigenous-seed-sovereignty-and-viraj-puri-says-urban-greenhouses-can-transform-produce/" target="_blank">Rowan White</a> and her organization, Sierra Seeds, are dedicated to the next generation of farmers, gardeners, and food justice activists. Her flagship program, Seed Seva, offers a multi-layered education on seed stewardship and Indigenous permaculture. The program is offered online, allowing anybody to access White's wisdom. Additionally, Sierra Seeds offers a <a href="https://sierraseeds.org/seeding-change/" target="_blank">Seeding Change</a> leadership incubator, where emerging food justice leaders meet virtually to support one another while developing individual projects.</p>25. Storying Kaitiakitanga (Oceania)
<p><span style="background-color: initial;">Storying Kaitiakitanga – A Kaupapa Māori Land and Water Food Story is a project of Dr. Jessica Hutchings and other Māori researchers and storytellers. The project was developed as part of the </span><a href="https://www.ourlandandwater.nz/" target="_blank" style="background-color: initial;">Our Land and Water National Science Challenge</a><span style="background-color: initial;"> to collect the stories of Māori food producers across the food system. Storying Kaitiakitanga is exploring how traditional Māori principles and practices can inspire more sustainable food systems for the next generation. Stories include beekeepers, yogurt producers, and business development service providers.</span><br></p>26. Thunder Valley Community Development Corporation (North America)
<p><span style="background-color: initial;">The Thunder Valley Community Development Corporation (CDC) is a grassroots Lakota organization building food sovereignty on the Pine Ridge Reservation in North Dakota. Their reservation-wide Food Sovereignty Coalition is dedicated to reconstructing a healthy local food system. They have greatly increased food production on the reservation and train residents and students on Oglala food histories, current local foods, gardening, and food preservation.</span><br></p>27. Wangi Tangni (Central America)
<p><span style="background-color: initial;">In Nicaragua's Caribbean Coast, the women of Indigenous Miskita communities receive native plants from Wangi Tangni to grow for food, medicine, and reforestation. The organization provides communal and legal support for women, many of whom do not speak Spanish. The organization's overall mission is to promote political participation and gender equality through sustainable development projects such as indigenous plant rematriation.</span><br></p>28. Zuni Youth Enrichment Project (North America)
<p><span style="background-color: initial;">The public schools of the Zuni Pueblo in New Mexico and Arizona partner with the Zuni Youth Enrichment Project to build gardening spaces and provide nutrition education. The partnership is intended to reintroduce traditional knowledge and practices into students' educations about food. The Project hopes that the community gardens will also inspire more Zuni to grow their own food and reduce rates of obesity and diabetes in their communities.</span><br></p>From Your Site Articles
- Indigikitchen Is Bringing Native Food Sovereignty Online - EcoWatch ›
- 8 Gardening Tips From Indigenous Food Growers - EcoWatch ›
- Indigenous Peoples Hold the Past and Future of Food in Their Hands - EcoWatch ›
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The European Commission launched a new Farm to Fork strategy in an effort to reduce the social and environmental impact of the European food system. European Environmental Agency / Flickr / CC by 2.0
By Katell Ané
The European Commission launched a new Farm to Fork strategy in an effort to reduce the social and environmental impact of the European food system. It is the newest strategy under the European Green Deal, setting sustainability targets for farmers, consumers, and policymakers.
<p>"Farmers are under extreme pressure," Stefan de Keersmaeker, European Commission Spokesperson for Public Health and Food Safety, tells Food Tank. "But our environment and health are under pressure." </p><p>The strategy aims to reduce the use of chemical pesticides by 50 percent, increase the proportion of land used for organic farming to 25 percent, and reduce nutrient loss by 50 percent before 2030. It is also working to tackle food waste, loss of biodiversity, and unfair wages in the food chain. </p><p>Olivier de Schutter, Co-Chair of the International Panel of Experts on Sustainable Food Systems, explains on <a href="https://foodtank.com/news/2020/06/new-on-the-podcast-olivier-de-schutter-on-democratic-food-policy-reform/" target="_blank">Food Tank Live</a> that the strategy comes after calls for a single, integrated food policy framework. After three years of advocacy, a <a href="https://www.arc2020.eu/wp-content/uploads/2019/12/EU-FPC_Open-Letter-F2F-2.pdf" target="_blank">coalition</a> of more than 250 European organizations persuaded the newly elected European Commission to consolidate existing agricultural, health, trade, and environmental policies.</p>
<p>To achieve its goals, the European Commission plans to <a href="https://ec.europa.eu/info/sites/info/files/food-farming-fisheries/sustainability_and_natural_resources/documents/analysis-of-links-between-cap-and-green-deal_en.pdf" target="_blank">reformulate</a> the Common Agricultural Policy (<a href="https://ec.europa.eu/info/food-farming-fisheries/key-policies/common-agricultural-policy/cap-glance_en" target="_blank">CAP</a>), which provides funding for farmers and rural development. The revised CAP will create <a href="https://eur-lex.europa.eu/resource.html?uri=cellar:ea0f9f73-9ab2-11ea-9d2d-01aa75ed71a1.0001.02/DOC_1&format=PDF" target="_blank">eco-schemes</a> to support farmers engaging in sustainable agricultural practices. This new system will reward precision agriculture, agroecology, carbon farming, and agroforestry, amongst other practices.</p><p>"We really believe that if we take this step…if we can set the standard, this will be a win-win situation for all involved," de Keersmaecker tells FoodTank. "What's important is that we ensure that the ensuing value is fairly distributed along the food chain so that those that really invest in this transition are actually rewarded."</p><p>But while de Keersmaekcker says the strategy marks a turning point in food systems legislation, some activists argue that it must go further. </p>
<p>Madeleine Coste, Policy Officer at <a href="https://www.slowfood.com/sloweurope/en/" target="_blank">Slow Food Europe</a>, warns that the 50 percent pesticide reduction target is still too low. </p><p>"[We] are worried that these targets do not go far enough to trigger a much-needed radical shift to agroecological practices," Coste tells Food Tank. If member states do not help farmers transition to more sustainable practices, she explains, "bee and pollinator [species will] continue to be wiped out due to the perpetuation of a farming system based on monoculture and…chemical inputs." </p><p>Coste also fears the European Commission's focus on food waste is too narrow by accounting only for consumer and retail waste. Alongside the <a href="https://eeb.org/" target="_blank">European Environmental Bureau</a> and the <a href="https://www.wwf.eu/" target="_blank">World Wildlife Fund</a>, Slow Food Europe advocates targeting<a href="https://foodpolicycoalition.eu/wp-content/uploads/2020/07/NGO-Joint-letter_EC-Commitment-on-Tackling-Food-Waste-in-the-F2F-Strategy.pdf" target="_blank"> pre-retail waste</a>, which makes up 30-59 percent of Europe's total food waste, according to the <a href="http://www.fao.org/3/mb060e/mb060e.pdf" target="_blank">U.N. Food and Agriculture Organization</a>. </p>
<p>Others worry about the Farm to Fork's stance on industrial animal agriculture. The <a href="https://www.eurovia.org/" target="_blank">European Coordination of Via Campesina</a> (ECVC), joined by more than a dozen civil society organizations, <a href="https://actionaid.org/sites/default/files/publications/Less%20and%20better%20animal%20products%20in%20the%20Farm%20to%20Fork%20strategy.pdf" target="_blank">counseled</a> the European Commission to tackle the overconsumption of meat, dairy, and eggs.</p><p>These organizations argue that a reduction in the consumption of animal products would have a positive effect on the environment. But Pierre Maison, Coordination Committee Member of ECVC tells Food Tank, "we believe the capacity of the Farm to Fork strategy to facilitate this transition is very weak." Maison fears that the current policy environment may thwart the Farm to Fork's chances of moving Europe away from large industrial animal agriculture, and reaching its soil health and organic farming targets.</p><p>In order to meet the Farm to Fork's targets, the CAP must enhance <a href="https://www.eurovia.org/report-and-video-of-the-webinar-food-sovereignty-and-the-farm-to-fork-strategy-building-a-fairer-and-more-just-agricultural-model-in-the-eu/" target="_blank">food sovereignty</a> by centering small farmers, according to Maison. "Without market and product regulation, farmers will not receive decent and stable revenue, which will hinder their transition towards sustainable production systems," Maison tells Food Tank.</p>
<p>But by re-localizing supply chains and improving the resilience of farms, he believes the Farm to Fork strategy has the potential to empower small farmers. And Maison says that while organizers have a long way to go, the strategy is an important first step.</p><p>"The transition towards sustainable food systems cannot be successfully achieved if we do it on our own," de Keersmacker tells Food Tank, "it's a fight we're in together."</p>
<p class=""><em>Reposted with permission from <a href="https://foodtank.com/news/2020/08/social-and-environmental-justice-activists-react-to-eu-farm-to-fork-strategy/" target="_blank">Food Tank.</a></em></p>
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