By Jared Kaufman
Nearly one-third of the land on Earth is forested, but because of agriculture and infrastructure development, nearly 27 soccer fields' worth of forest are destroyed every minute.
Globally, forests are home to a significant majority of the world's land biodiversity and absorb billions of tons of carbon dioxide every year. Over 1.5 billion people worldwide depend directly on forests for food, shelter, and their livelihoods. In Southeast Asia, countries from Cambodia to Indonesia to the Philippines have returned 8.8 million hectares of forested land to local management, so people who live in forests can lead the protection of their homes. The Mae Tha forest community in northern Thailand, for example, has been able to address droughts and illegal logging. And in Seattle, community members are creating the Beacon Food Forest, an urban permaculture project consisting of fruit and nut trees, berry shrubs, and other edible plants to provide food for the community and rehabilitate native habitats.
The U.N. Food and Agriculture Organization (FAO) calls on "forest sector decision-makers to re-imagine forests, not just as spaces for conservation, protection or production … but also as key to the world's food systems and diets."
Food Tank is excited to highlight 19 organizations working around the world to creatively honor and restore one of Earth's most important resources.
CIFOR conducts scientific research on forest management to inform policy-making in developing nations. By providing data to help decision-makers better understand issues of concern to forestation advocates and dwellers, CIFOR facilitates effective partnerships between businesses, governments, non-governmental organizations, and citizens. Their research has led to the resolution of land conflicts in Indonesia, passage of legislation against mismanagement of the Peruvian Amazon, and enhanced women's leadership in ecosystem management in Uganda and Nicaragua.
Coastal Roots Farm, an organic farm and Jewish community education center in Encinitas, California, is home to an 8.5-acre food forest. The farm also grows vegetables, raises chickens, and creates compost—all mission-driven around education, food distribution, and Jewish values. Coastal Roots Farm also hosts an annual Food Forest Festival to celebrate Tu B'Shvat, the Jewish new year of the trees. The 2020 festival, held in February, featured music, food, and the opportunity to work on mulching and seeding projects in the food forest.
Forested is a ten-acre forest garden located in Bowie, Maryland, just outside of Washington, D.C. The permaculture garden works to establish agroforestry as a feasible model for alternative, local food production. Forested founders Lincoln Smith and Ben Friton engage with local resources and ecosystems to provide food that is indigenous to the Maryland region. The organization offers tours, workshops, social dinners, and garden design services.
Forest Foods connects smallholder farmers in Ethiopia's forests with markets for their products. They aim to support the entire supply chain for forest-grown foods, ranging from honey to cumin to ginger. By creating customer bases for these items around the world, Forested Foods can support local producer communities who take care of the forests and farm there sustainably—and increase consumer awareness of the need to support naturally biodiverse forests.
Health In Harmony establishes community-led solutions to deforestation through a process it calls Radical Listening: the organization asks community members what they need in order to eliminate their reliance on logging. Community members in West Kalimantan, Indonesian Borneo said they needed access to high-quality, affordable health care and training on sustainable agriculture. Once Health In Harmony helped them meet those needs, 88 percent of households stopped logging and infant mortality dropped by 67 percent.
The Forests Dialogue (TFD) is a platform for multi-stakeholder dialogue on sustainable forest management. Their primary aim is to reduce global conflict over the use and protection of forest resources by providing a place for organizations to discuss challenges and collaborate on solutions. TFD, which was founded in 1998, is led by a secretariat at Yale University and overseen by a steering committee whose members represent organizations in six continents.
Located in western Jordan near the border with the West Bank, the Greening the Desert Project uses permaculture practices, including forestation, to counteract desertification. The project site includes a plant nursery, solar electricity and hot water installations, composting toilets, and planned tree- and plant-based ecosystems for local food production. A central aim of the Greening the Desert Project is to give the local population—primarily Bedouin tribes and Palestinian refugees—the tools to become food-secure and self-sufficient.
IGAF engages young people and students in Indonesia to conserve the environment and participate in sustainable agriculture projects. IGAF has developed and implemented more than 30 "eco-projects" in top universities and schools. These initiatives address environmental issues such as deforestation and forest degradation, illegal fishing, climate change, and biodiversity conservation.
Located in New Zealand, the Koanga Institute is a permaculture village with seed saving projects, heritage fruit tree collections, research projects on urban and forest gardening, and education around regenerative living. It holds nationally significant collections of New Zealand heritage food plants, with more than 800 distinct cultivars in their organic seed collection.
10. Mighty Earth
By launching global campaigns, Mighty Earth encourages major food and agriculture corporations to act more sustainably, ensure their supply chains are not contributing to deforestation, and adopt cleaner energy sources. Currently, Mighty Earth's Forests Campaign is working across three continents—in the Amazon, the Paradise Forests of Southeast Asia, and the Congo Basin—to show companies, governments, and NGOs that agriculture does not have to come at the expense of forested ecosystems. And Mighty Earth is led by people who know these issues deeply: The chairman, former Congressman Henry Waxman, wrote or sponsored both the 1990 Clean Air Act reauthorization and the Safe Drinking Water Act, as well as a number of bills to reduce emissions and increase health care access.
The Rainforest Alliance seeks to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices, and consumer behavior. Their sustainable agriculture certification program conducts supply-chain training, certification, and verification in 78 countries. It aims to protect the biodiversity of forests and waterways, reduce agrochemical use, and safeguard workers and communities.
12. Ripple Africa
Ripple Africa's tree-planting project in Malawi is one of the country's largest forestation programs. Responding to the destruction of indigenous forests to produce firewood and agricultural land, Ripple Africa has supported communities in planting over 15 million trees. They provide local farmers and community groups with resources to grow both fruit trees and quick-growing varieties to use for wood.
In addition to its 80-acre farm, the Stone Barns Center manages 3,000 acres of surrounding forests and grasslands. In partnership with the Rockefeller State Park Preserve, Stone Barns has developed a Conservation Action Plan (CAP) that uses agriculture as a means of environmental conservation. By strategically implementing livestock grazing, the organization is able to maintain its lands without mowing, add nutrients back into the soil, and increase biodiversity—which provides new habitats for birds and insects.
The Australian Centre for International Agriculture Research's Trees for Food Security (T4FS) Project is currently in its second phase in eastern Africa. T4FS worked to conduct trials and educate farmers in Rwanda, Uganda, and Ethiopia on how agroforestry could be used to improve crop yield, soil health, and water efficiency. Between 2017 and the end of 2020, the second phase of T4FS is focusing on diversifying tree species, integrating livestock management into forestry practices, and strengthening smallholder farms.
15. Trees Forever
Trees Forever encourages communities to improve their own habitats by planting trees. They provide technical advice and grant money to help cities and organizations select appropriate trees to plant, plan forestry and conservation projects, and connect people more closely with their land. Since 1989, Trees Forever has planted over 3 million trees and shrubs across Iowa and Illinois.
TTFF is a U.S.-based nonprofit that distributes fruit-bearing trees in order to feed people, create jobs, and benefit the environment. Working across 17 countries, TTFF has now expanded operations to offer manufacturing equipment, cooking classes, meal programs, and school support to foster further economic and social opportunities in the communities they serve.
In 1993, in response to food shortages, soil infertility, and forest exploitation in Cameroon, MIFACIG was founded to share knowledge about agroforestry with farmers. Originally a tree nursery, MIFACIG opened the Training and Resource Center in 2002 to formally educate youth, women, and vulnerable populations in natural resource management. While learning about sustainable tree domestication, participants are encouraged to also begin creating their own gardens, orchards, and even beehives.
ICRAF supports the development of agroforestry policies and practices to stimulate agricultural growth, raise farmers' incomes, and protect the environment across the globe. Based in Nairobi, Kenya, ICRAF is the world's largest repository of agroforestry science and information, with programs spanning Sub-Saharan Africa, Asia, and Latin America.
Based in indigenous forest land in Haiti, in the province of Grand'Anse, Youthaiti is a nonprofit organization teaching young Haitians about nutrient cycling, ecological sanitation, permaculture, reforestation, and household gardening. Additionally, Youthaiti provides young Haitians space for experimentation with indigenous conservation techniques.
Reposted with permission from Food Tank.
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By Kendra Klein
Biden's election has boosted hopes that scientific integrity will be restored in the federal government. To make good on that promise, the administration will need to take action to safeguard against the risks of an entirely new type of pesticide, one developed by genetic engineers rather than chemists.
These pesticides will broadcast "gene silencing" agents across our farm fields — resulting in an open-air genetic engineering experiment. Among the concerns that scientists have raised are threats to bees and other beneficial insects essential to food production. Others have called out potential impacts on human health, including for some of our most essential frontline workers — farmworkers — and rural communities.
Farmers across the U.S. could soon fill their pesticide spray tanks with a substance known as interfering RNA (RNAi). (RNA is a molecule similar to DNA.) Insects that are exposed to it — either by eating crops sprayed with the substance or by landing on a crop and absorbing it through their bodies — would be genetically modified right there in the field. The pesticide would trigger a process inside the insects' cells to switch off or "silence" genes that are essential for survival — like those needed to make new, healthy cells — thus killing them.
At least one product has already been submitted to the Environmental Protection Agency for approval. But unless Biden's administration takes action, companies will be able to commercialize these new RNAi pesticides without submitting meaningful health or environmental risk assessments.
The U.S. Environmental Protection Agency's pesticide rules were written fifty years ago, long before regulators could imagine a class of pesticides that could genetically modify living organisms. Perhaps most concerning is that once gene-silencing agents are released into the environment, there's no clean-up process when things go awry. Evidence shows that RNAi-related genetic modifications could be passed on for up to 80 generations in some cases.
What could go wrong? Quite a bit, according to scientific research summarized in a report from Friends of the Earth.
RNAi and the "Insect Apocalypse"
There is little reason to believe that this novel technology would be able to target only the "bad" insects and not the plethora of insects that are vital to farming, like pollinators. Bayer and other companies developing RNAi pesticides assert that they can target specific insects. But the genetic story of an ecosystem is one of interconnection — independent researchers warn that thousands of insect species have genetic sequences that are matching or similar enough that they could be unintentionally modified in a way that results in their death.
A 2017 study indicating that honeybees could be harmed by RNAi pesticides raises a red flag since we rely on pollinators for one in three bites of food we eat. Insects form the basis of the food webs that sustain all life on the planet. We are already in the midst of what scientists call an "insect apocalypse" — forty percent of insect species face extinction in coming decades. This is a loss so severe that it could cause a "catastrophic collapse of nature's ecosystems" according to leading researchers.
It's not just insects that may be harmed. While there are gaping holes in the research about potential human health impacts, what we do know raises concerns. Research indicates that naturally occurring RNAi that we consume in our food could regulate genes in our bodies. This suggests that synthetic RNAi could affect our gene expression, causing unforeseen problems. And medical research investigating therapeutic uses of RNAi has been hampered because some participants in clinical trials have experienced adverse immune reactions in their bodies.
Entrenching a Failed Paradigm
The pesticide industry is pitching RNAi pesticides as a solution to a problem the industry itself created: weed and pest resistance. As Rachel Carson warned in Silent Spring, her groundbreaking book about pesticides in the 1960s, our "relentless war" on insect life will inevitably fail because nature "fights back." Indeed, over 540 species of insects and over 360 types of weeds have evolved to resist the deadly effects of commonly used pesticides. Despite drastic and costly increases in pesticide use, some analyses show that farmers are losing more of their crops to pests today than they did in the 1940s.
It is foolish to continue down this same path and expect a different outcome. Research already shows the potential for pests to develop resistance to RNAi pesticides.
But pesticide giants like Bayer and Syngenta need new products to sell. A significant portion of their income is tied to pesticides that pose serious hazards to health and the environment. And as the scientific evidence mounts, the industry is facing increasing regulatory, legal, and market pressures.
Not only could RNAi pesticides provide a lucrative new suite of products, companies appear to be using them to extend their ownership over nature in an unprecedented way. Manufacturers are filing patents that claim property rights to the organisms exposed to RNAi pesticides as well as to their progeny.
Farming With Nature — a True Solution
The science shows clearly that pesticide-intensive agriculture is a disastrous dead end. Decades of data point to the same conclusion: we must rapidly shift to ecological farming methods in order to continue to produce food for generations to come.
Ecological farming offers a true solution to pest management with additional benefits. Practices like cover cropping, composting, and rotating crops build healthy soils that strengthen plants' defenses against pests and fungi while disrupting pest cycles and fostering biodiversity. These same methods, which underpin the success of organic farming, are also the lynchpins of regenerative agriculture, the idea that farmland can serve as a carbon sink.
Follow the Science
Biden has already signaled that he is likely to shy away from making the bold changes we need by appointing Tom Vilsack as head of the U.S. Department of Agriculture (USDA).
But as he rebuilds the scientific backbone of the federal government, advocates hope that he will take steps to update our decades-old pesticide regulations, such as those outlined in this recently introduced bill. In addition, specific criteria need to be added to ensure a science-based approach to regulating RNAi pesticides. Risk assessments of this novel technology should include genome analyses of beneficial organisms in the regions where they will be sprayed to see if bees and other critical species could be harmed, assessments of the hereditary impacts across generations of organisms, evaluations of how long the pesticides will remain active in ecosystems, and rigorous toxicity analysis to understand potential impacts on human health.
If Biden's EPA does not take these measures, we will soon embark on an open-air genetic experiment, the consequences of which may be felt for generations to come.
Reposted with permission from Food Tank.
Each product featured here has been independently selected by the writer. If you make a purchase using the links included, we may earn commission.
The bright patterns and recognizable designs of Waterlust's activewear aren't just for show. In fact, they're meant to promote the conversation around sustainability and give back to the ocean science and conservation community.
Each design is paired with a research lab, nonprofit, or education organization that has high intellectual merit and the potential to move the needle in its respective field. For each product sold, Waterlust donates 10% of profits to these conservation partners.
Eye-Catching Designs Made from Recycled Plastic Bottles
waterlust.com / @abamabam
The company sells a range of eco-friendly items like leggings, rash guards, and board shorts that are made using recycled post-consumer plastic bottles. There are currently 16 causes represented by distinct marine-life patterns, from whale shark research and invasive lionfish removal to sockeye salmon monitoring and abalone restoration.
One such organization is Get Inspired, a nonprofit that specializes in ocean restoration and environmental education. Get Inspired founder, marine biologist Nancy Caruso, says supporting on-the-ground efforts is one thing that sets Waterlust apart, like their apparel line that supports Get Inspired abalone restoration programs.
"All of us [conservation partners] are doing something," Caruso said. "We're not putting up exhibits and talking about it — although that is important — we're in the field."
Waterlust not only helps its conservation partners financially so they can continue their important work. It also helps them get the word out about what they're doing, whether that's through social media spotlights, photo and video projects, or the informative note card that comes with each piece of apparel.
"They're doing their part for sure, pushing the information out across all of their channels, and I think that's what makes them so interesting," Caruso said.
And then there are the clothes, which speak for themselves.
Advocate Apparel to Start Conversations About Conservation
waterlust.com / @oceanraysphotography
Waterlust's concept of "advocate apparel" encourages people to see getting dressed every day as an opportunity to not only express their individuality and style, but also to advance the conversation around marine science. By infusing science into clothing, people can visually represent species and ecosystems in need of advocacy — something that, more often than not, leads to a teaching moment.
"When people wear Waterlust gear, it's just a matter of time before somebody asks them about the bright, funky designs," said Waterlust's CEO, Patrick Rynne. "That moment is incredibly special, because it creates an intimate opportunity for the wearer to share what they've learned with another."
The idea for the company came to Rynne when he was a Ph.D. student in marine science.
"I was surrounded by incredible people that were discovering fascinating things but noticed that often their work wasn't reaching the general public in creative and engaging ways," he said. "That seemed like a missed opportunity with big implications."
Waterlust initially focused on conventional media, like film and photography, to promote ocean science, but the team quickly realized engagement on social media didn't translate to action or even knowledge sharing offscreen.
Rynne also saw the "in one ear, out the other" issue in the classroom — if students didn't repeatedly engage with the topics they learned, they'd quickly forget them.
"We decided that if we truly wanted to achieve our goal of bringing science into people's lives and have it stick, it would need to be through a process that is frequently repeated, fun, and functional," Rynne said. "That's when we thought about clothing."
Support Marine Research and Sustainability in Style
To date, Waterlust has sold tens of thousands of pieces of apparel in over 100 countries, and the interactions its products have sparked have had clear implications for furthering science communication.
For Caruso alone, it's led to opportunities to share her abalone restoration methods with communities far and wide.
"It moves my small little world of what I'm doing here in Orange County, California, across the entire globe," she said. "That's one of the beautiful things about our partnership."
Check out all of the different eco-conscious apparel options available from Waterlust to help promote ocean conservation.
Melissa Smith is an avid writer, scuba diver, backpacker, and all-around outdoor enthusiast. She graduated from the University of Florida with degrees in journalism and sustainable studies. Before joining EcoWatch, Melissa worked as the managing editor of Scuba Diving magazine and the communications manager of The Ocean Agency, a non-profit that's featured in the Emmy award-winning documentary Chasing Coral.
By Amy Martin
Uneaten food has dire consequences for the planet: decomposing waste releases methane, a potent greenhouse gas. According to the UN, if food waste was its own country, it would be the third-largest emitter of greenhouse gas in the world, after the United States and China.
And yet, a recent Census Bureau survey finds that 1 in 8 Americans is struggling to secure reliable, nutritious food.
"There's no shortage of food," Regina Anderson, Executive Director of the Food Recovery Network, tells Food Tank. That has never been the case in America—we have so much food. We can throw most of it—almost all of it—away, and still have enough food to feed everybody. It's just a distribution issue."
Fortunately, innovative organizations are finding ways to recover and redistribute food to people in need. Food Tank highlights 17 of these groups below.
And to learn more about organizations fighting food waste in your neighborhood, follow the link to Sustainable America's food rescue directory.
1. Aloha Harvest, Hawai'i, United States
One in 5 Hawai'ians relies on food pantries for assistance—yet 237,000 tons of quality food is wasted each year. Aloha Harvest—the state's largest food waste nonprofit—aims to bridge that gap by picking up excess food from donors and delivering it to food relief organizations across O'ahu. Since 1999, the group has rescued and distributed nearly 11 million kilograms (24 million pounds) of food.
2. City Harvest, New York, United States
Each day, City Harvest deploys 26 refrigerated trucks to pick up food from nearly 2,500 farms, restaurants, grocery stores, and manufacturers, then delivers that food to hundreds of soup kitchens, food pantries, and community food programs. The organization rescues nearly 136,000 kilograms (300,000 pounds) of food every day and has delivered more than 385 million kilograms (850 million pounds) to food-insecure New Yorkers since 1982.
3. Dreaming Out Loud, District of Columbia, United States
Dreaming Out Loud (DOL) aims to improve food access and create economic opportunities for at-risk District residents by distributing food from local farms. This summer, DOL offered a weekly CSA called the Black Farm Bag, composed entirely of produce sourced from Black farmers. The organization has coordinated, produced, and distributed more than 300,000 meals and thousands of kilograms of groceries across DC to date.
4. Food Forward, California, United States
Food Forward was conceived when founder Rick Nahmias stumbled upon wasted fruit on the sidewalk. The nonprofit now rescues over 226,000 kilograms (500,000 pounds) of surplus fruits and vegetables each week fresh from trees, farmers markets, and the Los Angeles Wholesale Produce Market. Food Forward donates 100 percent of its harvest to more than 1,800 hunger relief groups throughout Southern California. Over the last 11 years, the organization has rescued more than 400 million servings of fresh produce.
5. Food Recovery Network, United States
The student-led Food Recovery Network unites volunteers to collect surplus food from college campuses and deliver it directly to local soup kitchens and shelters. Food Recovery Network has launched 230 chapters since 2011, donated 3.2 million meals, and prevented nearly 3.4 million kilograms (7.4 million pounds) of carbon emissions.
6. Forgotten Harvest, Michigan, United States
Five days a week, Forgotten Harvest delivers more than 62,500 kilograms (138,000 pounds) of surplus food to charities in greater Detroit. So far this year, Forgotten Harvest volunteers have fulfilled more than 54,000 hours of service, and the group has redistributed roughly 21 million kilograms (46 million pounds) of food. Forgotten Harvest also grows fresh produce for those in need at its own Forgotten Harvest Farms.
7. Hands for Hunger, Nassau, The Bahamas
Hands for Hunger was founded by Bahamian students in 2008. The organization collects excess perishable and prepared foods from hospitality industry businesses, farms, and individuals, and redistributes it to soup kitchens, youth programs, rehabilitation centers, and shelters. The group also offers "Hunger Huddle" classes to teach students about advocacy, food-raising, and fundraising.
8. OzHarvest, Australia
Founder Ronni Kahn AO started OzHarvest with a single van in 2004, when she delivered 4,000 meals in the first month. Today, OzHarvest rescues more than 180 tons of food each week from more than 3,500 commercial donors across the country. The organization recently opened the country's first rescued food supermarket in Sydney, which operates by a "take what you need, give if you can" philosophy.
9. The Real Junk Food Project York, United Kingdom
The Real Junk Food Project (TRJFP) intercepts surplus food from supermarkets, restaurants, wholesalers, food banks, and food photographers, and redistributes it to schools, organizations, and individuals in need. TRJFP also redistributes food through its catering service and "pay-as-you-feel" Sharehouse Supermarkets. Since 2013, the program has rescued the equivalent of 14.3 million meals.
10. ReFED, United States
ReFED is a network of business, nonprofit, and government leaders using data to discover new ways to fight food waste. ReFED has identified 27 points of the food chain where waste can be reduced: first through prevention—like standardizing date labeling and educating consumers—then recovery—like redistributing food to people in need—then recycling—such as converting would-be wasted food into energy and animal feed. By implementing these solutions, the team projects that 20 percent of food waste can be reduced over the next decade.
11. Rescuing Leftover Cuisine, United States
Rescuing Leftover Cuisine picks up excess food from businesses and drives it to homeless shelters and soup kitchens across 16 cities, including Atlanta, Chicago, Dallas, New Orleans, and New York. The organization has served more than 3.6 million meals so far. A US$5 donation to Rescuing Leftover Cuisine can save 22 kilograms (50 pounds) of food.
12. Rethink Food, New York, United States
Rethink Food partners with restaurants and chefs to feed food insecure communities in New York City. More than 35 "Rethink certified" restaurants have committed to incorporating surplus food into their meals. The organization also operates Rethink Café, a donation-based restaurant that invites "anyone and everyone" to enjoy nutritious, dignified meals for a suggested US$5 donation. Rethink has invested more than US$10 million in local communities and provided more than 2 million nutritious meals.
13. Second Harvest, Canada
Second Harvest is Canada's largest food rescue organization. The group recovers unsold food from farms and restaurants, and redistributes it to more than 1,000 social service organizations. Second Harvest rescues enough food to provide 43,000 meals each day. Since 1985, it has rescued more than 70 million kilograms (155 million pounds) of unsold food.
14. Sesc Mesa Brasil, Brazil
Sesc Mesa Brasil is a national network of food banks that collect surplus food from rural producers, retailers, food companies, and more, then distribute it to institutions serving Brazilians afflicted by hunger, addiction, and homelessness. Mesa Brasil also mobilizes to serve those affected by humanitarian crises. The organization brings together professionals, volunteers, and beneficiaries for conversations on nutrition and social care.
15. The Felix Project, London, England
The Felix Project collects fresh fruit and vegetables, baked goods, meat, and fish from more than 450 supermarkets, wholesalers, farms, and restaurants. The organization's workers then sort and deliver foods to more than 400 charities, schools, and holiday programs. The Felix Project has provided food for 14 million meals since 2016.
16. Tkiyet Um Ali, Jordan
Tkiyet Um Ali manages multiple hunger-fighting initiatives across Jordan. Through the organization's "Aber Sabeel" program in Amman, volunteers serve hot, calorically-dense lunches to 400 people each day. Tkiyet Um Ali also delivers food parcels to more than 18,000 families each month. Since 2003, the organization has distributed more than 2 million food parcels, provided more than 2.6 million lunches, and performed more than 237,000 animal sacrifices for Jordanians in need.
17. White Pony Express, California, United States
The San Francisco-based White Pony Express recovers an estimated 6,800 kilograms (15,000 pounds) of high-quality food per day, 364 days a year. The group lets donors pre-schedule donations, which are then picked up by volunteers and brought to more than 70 local charities. White Pony Express hopes their volunteer-based "circle of giving" will serve as a model for other communities.
Reposted with permission from Food Tank.
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By Amanda Fong
Food Tank is highlighting 26 books that help show young people that food can be a universal language. These stories illuminate the ways that food is used to show love, bring together communities, pass on traditions, and teach lessons. And their authors show that no matter a person's background and culture, nutritious food shared with loved ones can help bring anyone together.
These 26 children's books celebrate food, diversity, the love of cooking, and community from seed to fork:
1. A Day with Yayah by Nicola Campbell, illustrated by Julie Flett
Set in the Nicola Valley in British Columbia, this book follows Yayah, a First Nations grandmother, passing down her knowledge of plant life to her grandchildren. As Nikki, Jamesie, and Lenny forage for wild potatoes, rhubarb, celery, and lightning mushrooms, Yayah teaches them words in Nlaka'pamux, the endangered language of the Indigenous people of the Nicola Valley. Readers can learn alongside the characters with a pronunciation guide and glossary.
2. AGRIman AGventures by WHYFARM and Alpha Sennon
AGRIman is the world's first food security and nutrition superhero. In this educational comic, AGRIman is joined by PhotosyntheSista to inspire future feeders and build capacity and knowledge in agriculture. The superhero was developed by Alpha Sennon, the founder of We Help You-th FARM (WHYFARM), a non-profit from Trinidad and Tobago fighting food insecurity. Readers can access the comic the United States as an ebook or watch it as a motion comic.
3. Amy Wu and the Perfect Bao by Kat Zhang illustrated by Charlene Chua
Little, fearless Amy Wu is learning to make traditional Chinese bao with her family. Making bao takes skill to fill the dough and pinch it together, but Amy's bao keep coming out all wrong! Follow Amy as she learns to use creativity to problem solve while cooking. Kat Zhang even includes Amy's perfect bao recipe at the end!
4. Berry Magic by Betty Huffmon, illustrated by Teri Sloat
Yup'ik Eskimo elder, Betty Huffmon, brings this folktale about the origin of berries – traditionally told aloud to Yup'ik children – to life with author and illustrator, Teri Sloat. Berry Magic follows Anana as she uses magic songs to grow juicy blueberries, cranberries, salmonberries, and raspberries for the Fall Festival and to make agutak (Eskimo cream). The book features illustrations depicting Indigenous culture, like dance fans made of reindeer hair and snowy owl feathers, and an agutak recipe at the end.
5. Bilal Cooks Daal by Aisha Saeed, illustrated by Anoosha Syed
In this award-winning book, six-year-old Bilal wants to share his favorite dish, daal, with his friends. They have never tried daal before, and Bilal helps his dad cook while worrying if they will like it. Author Aisha Saeed showcases the value of patience, teamwork, community, and sharing in this picture book featuring the South Asian, slow-cooked lentil dish.
6. Cora Cooks Pancit by By Dorina Lazo Gilmore, illustrated by Kristi Valiant
In Cora Cooks Pancit, Dorina Lazo Gilmore celebrates the classic, Filipino noodle dish, pancit. Cora's favorite dish is pancit and gets her chance to be Mama's sous chef for the first time. Readers can follow along as Cora helps shred the chicken, soak the noodles, and stir the pot while sneaking some nibbles to taste test. This book highlights the love for a traditional family dish and the warmth between a mother and daughter cooking it.
7. Dear Tomato: An International Crop of Food and Agriculture Poems by Carol-Ann Hoyte
Carol-Ann Hoyte brings together an anthology of poems by thirty-four different authors from seven different countries, telling the stories of food through haikus, free verse, and more. The fifty-one poem collection introduces children to a fresh view of where their food comes from on all parts of the "field to fork" journey.
8. Dim Sum for Everyone! by Grace Lin
In this book, Dim Sum for Everyone! celebrates the cultural custom of eating dim sum, which translates to "little hearts" in English. The story follows a young girl and her family as they visit a bustling dim sum restaurant. As they pick their favorite little dishes from the steaming trolleys filled with dumplings, cakes, buns, and tarts, the family makes sure to share each dish so everyone gets a little bite of everything in classic dim sum tradition.
9. Dumpling Soup by Jama Kim Rattigan, illustrated by Lillian Hsu-Flanders
Seven-year-old Marisa, an Asian American girl, learns to make dumplings for her family's New Year's celebration with her grandmother. Jama Kim Rattigan based this book on her experiences growing up celebrating New Year's Day in Hawai'i, which she realized was much different from celebrations on the mainland. In Hawai'i, Rattigan shows that New Year's is a family-oriented holiday, a time for enjoying large quantities of food and basking in cultural tradition.
10. From Asparagus to Zucchini Cookbook by Madison Area and the Community Supported Agriculture Coalition
This guide is a nationally renowned resource for families who want to cook farm-fresh, seasonal produce. Filled with 420 recipes and information on more than 50 vegetables and herbs, this Community Supported Agriculture (CSA) designed resource promotes the consumption of fresh, local and sustainable foods.
11. Food Fight! A Mouthwatering History of Who Ate What and Why Through the Ages by Tanya Steel
In Food Fight, Tanya Steel uses food to explore history in a fun and engaging way. Readers can learn the origin story of M&Ms, the delicacies found at feasts in the Middle Ages, and much more. The book also includes 30 recipes tested and approved by young eaters.
12. Harvesting Friends / Cosechando Amigos by Kathleen Contreras
This bilingual book shows how a community garden can bring a community together and grow more than just fruits and vegetables. After making a deal, Lupe and Antonio tend a garden together, and bond over tomatoes, watermelon, squash, beans and corn. Over time, more and more neighbors become interested in gardening too. The book also includes easy recipes for young readers to try.
13. How Did That Get in My Lunchbox? by Chris Butterworth, illustrated by Lucia Gaggiotti
In Chris Butterworth's book, children can learn about the journey of different lunchbox items as they go from farm to fork. From planting wheat to mixing dough, climbing trees to machine-squeezing fruit, picking cocoa pods to stirring a vat of melted bliss, this book provides an accessible look into food production. It also includes health tips and a peek at basic food groups.
14. How to Feed Your Parents by Ryan Miller, illustrated by Hatem Aly
In this funny twist, the tables are turned and the parents are the picky eaters in this bi-racial family. Adventurous Matilda Macaroni loves trying new foods, like her grandma's jambalaya and friend's sushi. But her parents will only eat pepperoni pizza, hamburgers, and takeout noodles. Matilda sets out to secretly learn to cook with new flavors and open her parents' minds to trying new foods.
15. In the Garden with Dr. Carver by Susan Grigsby, illustrated by Nicole Tadsgell
Susan Grigsby shares Dr. George Washington Carver's story by following a young school girl who meets and learns from him. Set in rural Alabama in the early 1900s, Sally and her community are struggling to grow food in soil depleted by cotton production. Dr. Carver, an African American agricultural scientist, arrives to teach them how to restore the soil and respect the balance of nature. He also prepares a delicious lunch made of plants to celebrate the food they can grow..
16. It's Disgusting and We Ate It by James Solheim, illustrated by Eric Brace
This book is a funny collection of true facts of food dishes from around the world and throughout history. Solheim shares historical culinary creations, like roasted spiders and Garbage Stew, that were once eaten around the world or continue to be eaten today in a light-hearted and fascinating way. What is gross to one person may be a delicious treat to another, and this book teaches children to keep an open mind about different communities' dishes in this world food tour.
17. Let's Cook with Fruits & Vegetables / Vamos a Cocinar con Frutas y Verduras by Gayle Schachne and Northeast Valley Health Corporation WIC Program
This cookbook was created with families using the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) ingredients in mind. Many recipes are designed to encompass WIC ingredients, and all of the recipes are meant to be affordable, simple, and delicious. The first half of the book is in English, and the second half is in Spanish. Recipes were also written and tested by WIC participants and WIC dietitians.
18. Maddi's Fridge by Lois Brandt, illustrated by Vin Vogel
In this award-winning story, Lois Brandt shines a light on childhood hunger and food insecurity in an inspiring, child-friendly approach. Maddi and Sofia live in the same neighborhood and are best friends. But Sofia discovers that while her fridge is full of milk and vegetables, Maddi's only has one, small container of milk. Maddi explains that her fridge is always like this, and even though Sofia promises not to tell, she sets out to figure out a way to help her friend. This is a great resource to introduce younger readers to a serious issue, and also show children that they can do something about it.
19. Red Beans & Rice by Jeanette Weiland, illustrated by Roberta Van Zandt Loflin
Red Beans & Rice follows Magnolia Rose and her friends as they visit Grandma Bee and Grandpa Pepper's farm in rural Louisiana. Here, the children discover their outdoor playgrounds are the source of the flavorful ingredients used to make their favorite Louisiana dishes: Red Beans & Rice, Strawberry Shortcake, Seafood Po-Boys, Pecan Pralines, and more. Weiland weaves in New Orleans's food culture in this farm to table story.
20. Seedfolks by Paul Fleischman
In this critically acclaimed novella, Paul Fleischman uses thirteen narrators to tell the story of the founding and first year of a community garden in an immigrant neighborhood of Cleveland, Ohio. The characters come from a variety of ethnic groups and ages. From their point of view, each narrator shows how the empty lot becomes a vibrant community garden and shares the transformations they are each going through in life. Seedfolks has inspired countless school and community gardens and can also be performed as a play using Fleischman's school-friendly adaption.
21. Thank You, Omu! by Oge Mora
Oge Mora was inspired by the strong women role models in her life for her story about a grandmother's love and community. Omu, the Igbo word for queen, has made a stew that smells so good the entire neighborhood comes knocking on her door to try some. She gives all of it away by dinnertime, but the community shows their gratitude in this story of using food as a means of sharing, diversity, and inclusion.
22. The Bagel King by Andrew Larsen, illustrated by Sandy Nichols
In this book, Andrew Larsen features a special bond between a grandfather and his grandson, and their weekly tradition of eating bagels on Sunday. When his grandfather cannot bring bagels one weekend, Eli sets out to find a way to still share their favorite treat. The Bagel King highlights how a young child can take responsibility and, with a little initiative, help someone in need.
23. The Lunch Thief by Anne C. Bromley, illustrated by Robert Casilla
When a new classmate steals Rafael's lunch, he initially feels angry. But inspired by his mother's advice, he decides to try to understand why it happened. Later, Rafael sees his classmate carrying a bundle of laundry into a motel room, and his mom explains that his family might be one of the families who lost their homes in the recent wildfires. The next day, Rafael invites his classmate to share his lunch in this lesson of empathy and understanding.
24. Up in the Garden and Down in the Dirt by Kate Messner
In this book, Kate Messner vividly paints two different worlds in the garden. Up in the garden, there is an abundance of green in leaves, sprouts, vegetables, and fruit. But down in the dirt exists a busy world filled with all the animals that make a garden their home. This story will teach children about the different parts of an ecosystem, even the ones they might not be able to see.
25. We Are Water Protectors by Carole Lindstrom, illustrated by Michaela Goade
Inspired by Standing Rock and all Indigenous Peoples fighting for clean water, Carole Lindstrom, who is Ojibwe, issues an urgent rallying cry to safeguard the Earth's water from harm and corruption. In this book, a young girl stands to defend Earth's most precious resource from a black snake. Water connects everyone, and her courage teaches children that anyone can be a water protector.
26. Yoko by Rosemary Wells
Rosemary Wells shares a heartwarming story of open-mindedness when trying new foods from different cultures. Yoko the kitten is teased by her classmates when her mom packs her sushi for lunch. They think the fish and seaweed are "yucky." But Yoko's teacher has an idea. On "International Food Day" at school, Yoko brings sushi again and makes a friend who is willing to try it.In this funny twist, the tables are turned and the parents are the picky eaters in this bi-racial family. Adventurous Matilda Macaroni loves trying new foods, like her grandma's jambalaya and friend's sushi. But her parents will only eat pepperoni pizza, hamburgers, and takeout noodles. Matilda sets out to secretly learn to cook with new flavors and open her parents' minds to trying new foods.
Amanda is passionate about helping organizations drive social impact and health equity on local and international levels. After earning a Bachelor's degree in Biology from Willamette University, she taught English in Thailand at a primary school and saw up close how food moved from farms to local markets to plates. With a background working in multicultural settings in the U.S. and abroad, Amanda hopes to bring a global lens to her writing. She plans to pursue a Master's in Public Health with an emphasis in global health and sustainability to bring change directly to communities.
Reposted with permission from Food Tank.
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By Ashia Aubourg
As Thanksgiving approaches, some Indigenous organizations and activists caution against perpetuating further injustices towards Native communities. Indigenous activist Mariah Gladstone, for example, encourages eaters to celebrate the harvest time in ways that do not involve stereotypes and pilgrim stories.
Critics of Thanksgiving often point to the familiar narrative of gathering between the Pilgrims and Wampanoag. They say that this story whitewashes the history of settler colonialism and the genocide of Native peoples, contributing to the modern injustices facing Native communities.
Many also argue that through these false narratives and accompanying actions, such as playing dress-up in inaccurate Native attire, the holiday perpetuates the cultural appropriation of Indigenous traditions and embraces stereotypes of Native peoples.
In response, many communities are calling for allies to unlearn the harmful history of Thanksgiving. Others also choose to celebrate the holiday while rejecting the status quo by decolonizing or re-indigenizing Thanksgiving. Re-indigenizing can involve cooking a dish inspired by ancestral diets with pre-contact ingredients—foods that Native communities in North America had access to before the arrival of colonizers—or even reconnecting with food's spirituality. Through this process, communities argue that they can take steps to honor indigenous peoples' traditional foodways.
In honor of this work, Food Tank is standing with and highlighting organizations renouncing the traditional story of Thanksgiving and honoring Indigenous communities.
1. Cheyenne River Youth Project, Eagle Butte, South Dakota
The Cheyenne River community faces high rates of food insecurity as a result of decades of inequities. Founded in 1988, the Cheyenne River Youth Project addresses the community's need for more services that support children and their families. In previous years, the organization hosted a free dinner and celebration event called Thanks for Kids, serving 250 community members. The Project grows most of the ingredients for these dinners on their local two-acre, pesticide-free Winyan Toka Win garden.
2. First Nations Development Institute, Albuquerque, New Mexico
Founded in 1980, First Nations Development Institute works to improve economic conditions for Native Americans through direct financial grants, technical assistance, advocacy, and policy. First Nations publishes resources challenging historical myths surrounding Thanksgiving and offers action steps to support Native communities. These action steps include: learning about and supporting food sovereignty and language preservation efforts by investing directly in Native-led initiatives, watching an informational video that challenges misconceptions and stereotypes about Native peoples, and sharing stories about Native resilience.
3. I-Collective, United States
I-Collective strives to create new narratives that emphasize Indigenous communities' resilience and contribution to gastronomy innovations, agriculture, the arts, and society. The group aims to revise Thanksgiving by raising awareness of colonialism's impact on the current fight for food sovereignty. I-Collective urges people to unlearn the history of Thankstaking, offering a collection of resources to support education.
4. Indigikitchen, Northwest Montana
Indigikitchen is an online cooking show that hopes to inspire cooks to re-indigenize their diets. Founder Mariah Gladstone is recognized as a champion of change by the Center for Native American Youth. In past years, the show has hosted cooking classes focused on re-indigenizing Thanksgiving. According to Indigikitchen, re-indigenizing Thanksgiving involves rejecting the myths and stereotypes of Native peoples and cooking pre-contact foods.
5. International Indigenous Youth Council, United States
The International Indigenous Youth Council (IIYC) creates safe spaces for youth through education, spiritual practices, and civic engagement. This year, IIYC is hosting a live discussion in collaboration with White People for Black Lives on Thankstaking, aiming to provide an opportunity for viewers to engage more deeply with the history of Thanksgiving. IIYC believes that discussions such as this build knowledge and awareness and hopes to address the legacies of false history telling.
6. Native Americans in Philanthropy, United States
Native Americans in Philanthropy promotes equitable and effective philanthropy in Native communities, such as COVID-19 emergency food supplies. Edgar Villanueva, Chair of the organization's Board of Directors, critiqued colonialist dynamics in philanthropy through his book Decolonizing Wealth. Villanueva has also spoken out about Thanksgiving, arguing that it is necessary to tell the true story of the holiday's past to avoid repeating the trauma Indigenous peoples have faced.
7. NDN Collective, Rapid City, South Dakota
NDN Collective is an Indigenous-led organization dedicated to building Indigenous power. NDN Collective works to achieve its mission through organizing, activism, philanthropy, grantmaking, capacity-building, and narrative change. In 2018, NDN published a piece emphasizing the need to decolonize Thanksgiving and revive Indigenous relationships to food.
8. Seeding Sovereignty, United States
Seeding Sovereignty is an Indigenous-led collective that radicalizes and disrupts colonized spaces through land, body, food sovereignty work, community building, and cultural preservation. The collective educates their communities about Thanksgiving's history by reclaiming the holiday as Truthsgiving. They also amplify events conducted by Indigenous leaders from across the nation as they celebrate, educate, and honor the First Peoples of these lands for Truthsgiving 2020. Seeding Sovereignty asks that allies support Indigenous folks not only in November but every day of the year.
9. Sioux Chef, Minneapolis, Minnesota
Sioux Chef is committed to revitalizing Native American cuisine by reclaiming an influential culinary culture that is long-buried and often inaccessible. Many Indigenous people refuse to celebrate Thanksgiving in protest. But Sean Sherman, founder of the Sioux Chef, encourages those who participate in the holiday to rethink Thanksgiving by acknowledging the true history, honoring the hardships of Native peoples, and creating a new celebration of the holiday.
10. Toasted Sister Podcast, Albuquerque, New Mexico
Founded in 2017, Toasted Sister Podcast highlights Native chefs and eaters' stories about Indigenous cuisine, where it comes from, where it's headed, and how it connects Native peoples and their communities to traditions. Andi Murphy, the founder of Toasted Sister Podcast, hopes to use the platform to illuminate the false narrative around Thanksgiving and help others reject that story. The Toasted Sister Podcast also offers various Native food culture episodes and provides guides to support the Native community.
Reposted with permission from Food Tank.
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By Danielle Nierenberg and Sabrina Endicott
On November 17th, Food Tank is co-hosting a panel with the Hunter College NYC Food Policy Center on COVID-19's impact on the restaurant and culinary industry and what is being done to help save restaurants. Panelists will include Camilla Marcus, Founder of Independent Restaurant Coalition and Co-founder of the Relief Opportunities for All Restaurants, Naama Tamir, Co-owner of Lighthouse and Lighthouse Outpost, JJ Johnson, Owner of FIELDTRIP, Tom Colicchio, Founder of Crafted Hospitality, Andrew Rigie, Executive Director of NYC Hospitality Alliance, and Salil Metah, Chef and Owner of Laut Singapura Restaurant.
Register here to learn more about how the industry has been impacted, and how chefs, restaurant operators, and entrepreneurs are looking for alternative ways to run their businesses.
When the COVID-19 outbreak began in the United States, 5.9 million restaurant jobs were lost between February and April, according to the Independent Restaurant Coalition. And a new survey by the National Restaurant Association finds that 100,000 restaurants have closed permanently or long-term.
"Moving forward, I think restaurants have to be very critical about how we used to run our businesses," Erik Bruner-Yang, chef and restaurateur, tells Food Tank. "Now is the time for everyone to revisit how to do things differently."
Organizations around the country are discovering innovative sustainable ways to revive the restaurant scene, while also addressing the impacts of COVID-19. Through strong community networks, these organizations have found ways to help unemployed workers, keep restaurants in business, and address food waste and hunger.
Food Tank is highlighting 17 organizations reviving restaurants and the workforce while reimagining what the industry will look like post-pandemic.
1. Big Table, Washington and California
Big Table is a nonprofit that helps restaurants and hospitality workers in times of crisis. Its referral model builds networks of managers, workers, and owners to help them access crisis care in San Diego, CA Spokane, WA, and Seattle, WA. Big Table is also promoting national resources to support restaurants and the workforce.
2. Dining at a Distance, International
Dining at a Distance is an independent grassroots effort that started in March in response to the COVID-19 pandemic. The organization helps keep people fed and employed by compiling restaurants and farms that are operational during COVID-19. Since it began, Dining at a Distance has spread internationally, representing cities throughout North America, Europe, and Oceania.
3. Frontline Foods, National
Frontline Foods began with a small donation to a local hospital and has transformed into a nationwide response to support frontline workers and restaurants. Frontline Foods is partnering with World Central Kitchen, a nonprofit started by Chef José Andrés, to fundraise money for restaurants to make meals for frontline workers. Through its efforts, Frontline Foods has helped support 1,125 restaurants around the country.
4. Giving Kitchen, Georgia
Giving Kitchen provides financial relief to uplift and protect food service workers in Georgia. Along with financial services, the organization provides mental and physical health resources, food, employment, and housing resources. With Giving Kitchen's Stability Network program, a referral model connects food service workers with social services.
5. Heart of Dinner, New York
Heart of Dinner is a volunteer-based food-relief program that started to combat xenophobia and racism towards the Asian-American community during COVID-19. The organization partners with culturally appropriate restaurants to provide Asian-American senior-citizens in New York with fresh meals. Through donations, Heart of Dinner has been able to provide over 32,000 meals and help Asian-American restaurants.
6. Independent Restaurant Coalition (IRC), National
The Independent Restaurant Coalition, created by and for restaurant and bar owners, works to collectively shape legislation that supports small food businesses affected by COVID-19 and subsequent lockdowns. The IRC is advocating for Congress to pass the Restaurants Act, which would create an Independent Restaurant Revitalization Fund, boosting the economy and protecting workers. A report by Compass Lexecon finds that the fund can grow the economy by US$271 billion and reduce unemployment by up to 2.4 percent.
7. James Beard Foundation, National
The James Beard Foundation is a nonprofit organization that celebrates and honors chefs and other leaders dedicated to making America's food scene sustainable, delicious, and diverse. The Foundation started a campaign called Open For Good, which ran a Food and Beverage Industry Relief Fund from March till April. Since September, the Foundation has begun the Food and Beverage Industry Relief Fund for Black and Indigenous Americans. These funds serve to help restaurants rebuild better after the crisis.
8. The LEE Initiative, National
The LEE Initiative is helping revive restaurants and mend the food supply chain with its Restaurant Reboot Relief Program. The organization is committing at least US$1million to purchase food from sustainable farms in 16 regions and donate the food directly to restaurants. By investing in farmers, the organization hopes to help farmers and restaurants rebuild together. At the start of the pandemic, The LEE Initiative, in collaboration with chef Edward Lee and Maker's Mark, started The Restaurant Worker's Relief Program, which provided 400,000 pounds of meals and supplies to out-of-work restaurant employees.
9. Off Their Plate, National
Off Their Plate is a grassroots team dedicated to helping frontline workers. The organization offers ways to keep restaurants in business and feed communities by directing funds raised to partnering restaurants to continue staffing and prepping meals during the pandemic. For every US$100 donated, Off Their Plate sends 10 meals to those in need, which also creates a three-hour shift for workers.
10. One Fair Wage, National
One Fair Wage is a nationwide coalition advocating for policy to ensure that all workers are paid a full, fair minimum wage in addition to tips. One Fair Wage's Emergency Fund is raising money to provide cash assistance to restaurant and service workers during the pandemic. The organization also oversees High Road Kitchens, a group of independent restaurants that give free food to low-wage workers while providing restaurant jobs. Launched during COVID-19, High Road Kitchens looks to revive and rebuild a more equitable and sustainable restaurant industry.
11. Power of 10, Washington D.C.
Started by chef and restaurateur, Erik Bruner-Yang, Power of 10 is mobilizing restaurant workers during the crisis to maintain operations and keep staff safe and employed. The program serves as a model for any city, demonstrating that donations of US$10,000 a week can provide 10 full-time jobs and 1,000 free meals to a community. So far, Power of 10 has donated 200,000 meals and provided 2,000 full-time jobs.
12. Restaurant Opportunities Centers (ROC) United, National
ROC United is a nonprofit organization fighting for improved worker's wages and working conditions. Along with providing resources for restaurants, ROC United has advocated for Congress to pass legislation and for companies to pay employees paid sick leave. ROC United's Pandemic Relief Fund launched in March to help the restaurant employees and since then has raised over US$1 million and has helped more than 5,000 workers and their families.
13. Restaurant Workers Community Foundation (RWCF), National
Created by and for restaurant workers, RWCF advocates for opportunities to strengthen the restaurant workforce. During the pandemic, RWCF is providing relief funds and resources for restaurant workers impacted by the crisis. They use the power of restaurant workers to create a more just restaurant environment.
14. Rethink Food, New York
Rethink creates partnerships with restaurants and food businesses, sources funding to restaurants, and secures meals to those in need. Rethink has invested more than US$2 million in local communities and served more than 1 million meals.
15. Relief Opportunities for All Restaurants (ROAR), New York
ROAR is a charity organization that is donating to restaurants and employees during the pandemic. ROAR, in collaboration with Robin Hood, a poverty-fighting nonprofit in New York City, is raising funds for an NYC Restaurant Employee Relief Fund. Through its Instagram, ROAR shares action items to pass legislation in support of restaurant relief and ways to support restaurant employees.
16. Southern Smoke Foundation, Texas and National
Southern Smoke Foundation is a crisis relief organization that provides funding to individuals in the food and beverage industry. During the pandemic, Southern Smoke Foundation has expanded its operations, creating a Chicago Relief Fund for restaurant workers impacted by the crisis. So far, Southern Smoke Emergency Relief Fund has raised US$3.6 million for restaurants and workers around the country.
17. World Central Kitchen (WCK), National
WCK is supporting restaurants and consumers through partnerships, donations, and policy advocacy. WCK's program,Restaurants for the People, provides fresh nutritious foods to communities in need and keeps small businesses running. By buying meals directly from restaurants, WCK has worked with over 2,400 restaurants and disbursed more than US$117 million.
Reposted with permission from Food Tank.
By Emily Payne
The World Health Organization and U.S. Centers for Disease Control and Prevention report that diet-related diseases like obesity, diabetes, and hypertension lead to an increased risk of severe COVID-19 infection. As the pandemic wears on, eaters are preparing more food at home and focusing on healthier meals. Cooking and recipe website traffic surged at the start of quarantine, as did curiosity for meat alternatives.
According to Nielsen data, plant-based meat saw a 264-percent increase in sales at the start of the pandemic. Whether or not this trend continues, it's clear that consumers are becoming more interested in plant-forward eating.
A plant-forward diet focuses primarily on plants like fruits, vegetables, grains, beans, nuts, and seeds but does not eliminate animal products completely. Below are 10 common plant-forwarding eating myths.
1. Plant-Based Foods Cannot Provide Enough Protein
The U.S. Department of Health and Human Services reports that about three-fourths of Americans are eating diets low in fruits and vegetables, while more than half are meeting or exceeding protein recommendations. Meat is often touted as an eater's most important source of protein, but protein is found in all foods—even whole-grain pasta, oats, or vegetables. Beans, legumes, nuts, and seeds are just a few protein-packed plants. One cup of lentils contains 18 grams of protein, for example, compared to 22 grams in one serving of beef. By focusing on a diversity of whole foods, plant-forward eaters can consume more than enough protein each day.
2. Plant-Based Meat Alternatives Are Flavorless (and Have No Texture)
Tofu has long been a meat-alternative staple, but plant-based eating has much more to offer. Seitan, often called "wheat meat," is made by filtering the starch from wheat to create high-protein gluten with a similar texture to chicken. Tempeh is made by fermenting soy and can be marinated, fried, steamed, or eaten raw. It has a subtly nutty flavor, and companies like Lightlife, the largest U.S. tempeh manufacturer, also offer flavors like three-grain, flax seed, smoky, and buffalo tempeh. Countless combinations of beans, chickpeas, lentils, herbs, spices, and grains can be made into flavorful plant-based burgers, meatballs, ground meat, and even bacon.
3. Plant-Based Ingredient and Restaurant Options Are Limited
From restaurants to the grocery aisle, chefs and companies are responding to consumers' demand for plant-based options. In March 2020, The Good Food Institute and the Plant Based Foods Association calculated that total plant-based retail sales reached US$5 billion in 2019, growing 11 percent over the previous year, a rate almost five times faster than total U.S. retail food sales. And OpenTable reported that in 2019, plant-based reviews on its platform increased by 136 percent compared to 2017. From sliced bologna to ground Mexican beef, there's a plant-based option for virtually any meat craving.
4. A Plant-Based Meal Won’t Be as Filling
Processed foods are high in refined starches and sugar that are easier to digest, meaning they're less filling. Whole foods are naturally high in dietary fiber that breaks down slowly, keeping the body feeling full longer. With both fiber and protein, some plant-based proteins can even be more filling than animal meat options. Incorporating healthy fats from nuts, seeds, olives, avocados, and coconuts also lends to a more filling dish. As long as there are plenty of whole foods, a plant-forward diet can fuel sustained energy throughout the day—and with fewer cravings.
5. Eating a Plant-Forward Diet Is Too Expensive
By focusing on minimally processed foods, shopping seasonally at farmers' markets when possible, and buying staples like nuts, beans, and legumes in bulk, many eaters save money by moving to a plant-forward diet. The rise in consumer demand for plant-based products also means more companies are joining the market and supermarkets are introducing their own private labels. With a more established supply chain, plant-based meat, cheese, yogurt, and egg alternatives can become more accessible to all budgets.
6. It’s Difficult to Eat Complete Proteins on a Plant-Forward Diet
The idea that plant-based proteins must be combined in the same meal to provide a complete protein is a long-standing myth. The Academy of Nutrition and Dietetics says that "the terms complete and incomplete are misleading in relation to plant protein. Protein from a variety of plant foods, eaten during the course of a day, supplies enough of all indispensable (essential) amino acids when caloric requirements are met." Even if consumed at different meals and times, the body will combine the essential amino acids it needs on its own.
7. Plant-forward Diets Are Nutrient-Deficient
Plants are some of the most nutrient-dense food options available. Dark leafy greens and legumes, for example, are rich with calcium. Beans and lentils are high in protein and fiber, low in fats, and provide essential vitamins and minerals. Many plant-forward eaters cook with nutritional yeast, which contains B12, a nutrient primarily found in animal products. Focusing as much as possible on a variety of whole foods will supply more than enough nutrients. A good trick is to eat the rainbow: colorful foods contain many essential vitamins and antioxidants, and different colors ensure a variety of ingredients (and flavor!).
8. Meat Alternatives Are Ultra-Processed and Unsustainable
As plant-forward eating becomes more popular, meat alternatives are appearing everywhere from baseball stadiums to fast-food chains. But many products labeled "plant-based" actually undergo the same amount of processing as typical junk foods, just without the use of animal products. With added processing comes a larger environmental footprint, as well. The best way to choose alternative meat is to check the ingredient label, opting for those with short ingredient lists of recognizable names. The Lightlife Plant-Based Burger, for example, is made from only 11 ingredients with nothing synthetically processed, and the company has committed to reducing its environmental footprint by 50 percent by 2025.
9. Children Shouldn’t Eat a Plant-Forward Diet
An article published by the National Center for Biotechnology Information (NCBI) notes that plant-forward diets can meet the nutritional needs of not only children but pregnant mothers, breast-feeding mothers, and infants. And educators agree; Los Angeles public schools adopted meatless Mondays in their cafeterias in 2013, and New York City, the largest public-school system in the U.S., began meatless Mondays in 2019. As plant-forward eating gains popularity, more plant-based alternatives children's favorite classics like hotdogs and chicken nuggets are reaching grocery shelves.
10. Plant-Based Products Are Always Healthier
Not all plant-based products are created equal. While french fries are derived from plants, they are also high in oil and salt. The plant-based Impossible Whopper may have fewer calories than the original Whopper, but it contains significantly more sodium. A frequent culprit of this is the veggie burger, deemed a health food but often full of sugars and unrecognizable ingredients. The key to a healthy and nutritious diet is minimally processed whole foods. Look out for plant-based products with a small ingredient list (which often translates to a more environmentally sustainable choice, as well).
Reposted with permission from Food Tank.
By Elena Seeley
In response to the 2020 election results, Food Tank and Table 81 hosted a panel to make sense of the election results and discuss what it means to the food system.
Moderated by Food Tank President Danielle Nierenberg and Katherine Miller of Table 81, the event featured Christopher Bradshaw of Dreaming Out Loud, Devita Davison of FoodLab Detroit, Navina Khanna of HEAL Food Alliance, Patricia Griffin of NVG, LLC, Bob Martin of the Johns Hopkins Center for a Livable Future, and Kathleen Merrigan of the Swette Center for Sustainable Food Systems.
Their conversation touched on the meaning of the election results, the need to bring new voices and energy into discussions around food and agriculture, and the importance of organizing around food system issues in local communities.
"We should be talking about a complete and total dismantling of our corporate food system and building infrastructure locally from the ground up," says Davison. Listen to the full conversation below.
Reposted with permission from Food Tank.
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By Sean Taylor
MilkRun, a Portland, Oregon-based company, is supporting small, local farmers by enabling them to sell produce safely and directly to consumers' homes.
Founded by farmer and entrepreneur Julia Niiro, MilkRun is an online platform that lets farmers set their own prices, cutting out wholesalers, shippers, and truckers. Once consumers place an order through MilkRun, farmers deliver produce to an aggregation hub, which MilkRun then boxes and ships to consumers' doorsteps.
On average, farmers receive eight percent of the purchase price from grocery stores according to The American Farm Bureau Federation. But MilkRun estimates a return of up to 70 percent of the purchase price through their platform.
The platform is also trying to provide data on consumer purchasing patterns, purchase quantities, and food mileage, information that is often difficult for small farmers to obtain.
"Ninety percent of our nation's farms right now don't have even simple tools…they are having to recreate every data point… how can we help them do their jobs better?" Niiro tells Food Tank.
Niiro believes that the future of farming is bright, and she hopes to help farmers achieve success. "For young farmers, they need to know there's hope…you should be able to make a living and realize your dreams," Niiro tells Food Tank. "Who are we going to leave our food system to if not them?"
Niiro says that COVID-19 is also having unexpected benefits for both MilkRun and farmers. "COVID has put farmers back in business," Niiro tells Food Tank. She explains that while wholesale orders from restaurants have decreased dramatically, direct purchasing from consumers is offsetting the loss.
According to Niiro, farmers are re-scaling, creating new safety practices, and adapting to direct consumer demands. She says these changes are enabling farmers to turn a profit during the pandemic.
"I've never been more proud to be someone who's in this work and serving people," Niiro says. "The pride that comes with serving people and giving them an incredible experience makes us essential."
Reposted with permission from Food Tank.
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.
A combination of factors are contributing to the decline of bees, including habitat loss and degradation, pesticide use, the invasive parasitic Varroa destructor mite, and other diseases. The effects of climate change are compounding these stressors on bee populations worldwide.
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.
1. Bees for Development, United Kingdom
Bees for Development 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.
2. BEES for the World, Germany
BEES for the World 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.
3. Elephant and Bees Project, Kenya
What began as a strategic plan to save the elephants, grew into a conservation project for elephants and bees alike. The Elephant and Bees Project 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.
4. Federation of Nepal Beekeepers, Nepal
The Federation of Nepal Beekeepers 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.
5. Honeybee Research Institute, Pakistan
The Honeybee Research Institute promotes beekeeping in Pakistan with the honeybee Apis mellifera. While Apis mellifera 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.
6. Pesticide Action Network Europe, Belgium
Founded in 1987, the Pesticide Action Network (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.
7. Pollinator Partnership Canada, Canada
As a leader in pollinator research and habitat improvement for over 20 years, Pollinator Partnership Canada 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.
8. Purple Hive Project, Australia
Australia is the only continent not yet affected by the Varroa destructor mite, but researchers fear that Australian honey bees may soon be at risk. The Purple Hive Project 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.
9. Slovenian Beekeepers Association, Slovenia
The Slovenian Beekeepers Association, 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.
10. The Bee Girl Organization, United States
Sarah "Bee Girl" Red-Laird founded The Bee Girl Organization 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.
11. The Honeybee Conservancy, United States
The Honeybee Conservancy 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..
12. Under the Mango Tree, India
Under the Mango Tree 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, Apis cerana indica, to increase pollination and crop yields. In addition, the organization has trained upwards of 1,000 women to be beekeepers.
13. United Nations Development Program, International
To help achieve the U.N. Sustainable Development Goals, the United Nations Development Program (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.
14. Wheen Bee Foundation, Australia
Gretchen Wheen, a pioneer in bee research and one of Australia's most well known beekeepers, donated her estate to establish the Wheen Bee Foundation 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 destructive fires earlier this year.
15. World Bee Project, England
Using cloud computing technology, the World Bee Project 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.
Reposted with permission from Food Tank.
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By Danielle Nierenberg
The production and disposal of plastic food packaging is energy-intensive and leads to polluted air, soil, and water resources. And once plastics are in circulation, they accumulate in oceans, harming marine life, and break down into smaller microplastics that make their way into food and beverages. Currently, the world's oceans are polluted by more than 5 trillion plastic pieces, collectively weighing over 250,000 tons. And of the 30 million tons of plastic Americans throw away annually, only 8 percent is recycled, according to the Plastic Pollution Coalition.
And COVID-19 is likely spurring an increase in single-use plastics, according to a recent paper from the American Chemical Society. Demand is expected to rise by as much as 14 percent in the United States, due in large part to more food delivery, takeout, and pre-packaged grocery products meant to limit the spread of the virus.
But despite a pandemic, we can limit our use of single use plastics. Food Tank is excited to highlight 6 easy ways you rethink your plastic packaging use—starting right now.
1. Purchasing Products Using Innovative Plastic Replacement Technologies
Keeping coffee fresh can be difficult, and several companies claim their bags are compostable—but the plastic parts, which help with ventilation, are not. Elevate Packaging has created the first coffee bag with fully compostable valves, and Don Maslow Coffee is one of the first brands to adopt them. For their chocolate truffles, Alter Eco uses compostable wrappers made of eucalyptus and birch trees with microscopic aluminum layers that maintain freshness; these are fully compostable and biodegrade in oceans. And Guayaki, a sustainability-focused yerba mate company, now sells their loose-leaf teas in compostable Natureflex bags, which contributed to reducing their annual packaging use by 44,000 pounds.
2. Drinking Tap Water Instead of Buying Plastic Bottles
Around 20,000 plastic waste bottles are sold every second around the world, according to figures from Euromonitor International—a total of 480 billion in 2016. And not only are many of these wasted, but they also deposit microplastics in our digestive systems. And according to the 2019 Plastic Atlas, compiled by the Heinrich Böel Foundation and Break Free From Plastic, "people who drink water from plastic bottles wash something like 130,000 microplastic particles down their throats every year," compared with 4,000 particles present in tap water.
3. Trying to Avoid Disposable Plastic Utensils
The wave of plastic straw bans in summer 2018 drew attention to the massive plastic waste associated with the products: Based on beach cleanup data, researchers calculated that around 7.5 billion straws are currently littering America's beaches. But straws make up only around 4 percent of plastic trash on a piece-by-piece level, making it important to examine other commonly disposed utensils, like plastic forks and spoons. Cutlery has been rated by the Ocean Conservancy as one of the items "most dangerous" to sea life—but if everyone in the U.S. switched from plastic to reusable cutlery, it would stop the use of more than 100 million plastic forks, knives, and spoons.
4. Buying in Bulk
Although many grocery stores' bulk bins have temporarily closed due to COVID-19, purchasing in large quantities, along with meal planning, can still be an effective way to minimize the number of individual packages sold. And switching from prepackaged foods to the bulk aisle can save around 56 percent on food costs—what NPR's The Salt described as "a permanent two-for-one sale on dozens of organic foods and ingredients.
5. Choosing Personal Care Products Without Microplastics
Personal care products with microbeads, such as certain toothpastes and soaps, are a major contributor of microplastics, or small plastic fragments that build up in the environment as a byproduct of plastic products breaking down. One study of particular exfoliant products found that between 4,500 and 94,500 microbeads were released per use. Microplastics can get stuck in fish gills and enter animals' digestive tracts, which can be problematic given microplastics' ability to absorb and retain potentially toxic substances.
6. Publicly Demonstrating Your Commitment to Cutting Down Your Plastic Footprint
When artist and activist Dianna Cohen first started learning about plastic pollution, she said her first instinct was to find ways to clean up the plastic in the oceans—but she realized those efforts would pale in comparison to the new plastic waste generated every day. "The bigger picture is: we need to find a way to turn off the faucet. We need to cut the spigot of single-use and disposable plastics, which are entering the marine environment every day on a global scale," she said in her TED Talk. She founded the Plastic Pollution Coalition, which is collecting signatures on eight petitions, from calling on Amazon to reduce plastic use to encouraging legislators to adopt anti-plastic policies. The coalition is also encouraging people to take the 4Rs Pledge to refuse disposable plastic, reduce your plastic footprint, reuse single-use items, and recycle what you can't refuse, reduce, or reuse. In addition, anyone can become a member of the Plastic Pollution Coalition and join 1,200+ businesses and individuals, including Ben & Jerry's and actors Fran Drescher, Jeff Bridges, Jane Fonda, and more.
Reposted with permission from Food Tank.
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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.
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.
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 Parque de la Papa (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.
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 International Potato Center genebank in Lima and the nonprofit Asociacion ANDES 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 Svalbard Global Seed Vault – where the Indigenous farmers who deposited them still retain their rights over their seeds.
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.
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.
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.
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 International Network for Mountain Indigenous Peoples. 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.
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.
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.
Alejandro Argumedo is Director of Programs and Andes Amazon Lead of Swift Foundation (www.swiftfoundation.org); he is a recognized indigenous peoples' food rights activist currently acting as the international coordinator of the International Network of Mountain Indigenous Peoples (INMIP).
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