Off the Stalk: H2O-OOO NO!
The drought in California is not just about California, or even water. When we consider that the Central Valley produces 25% of the food we eat, it’s time to broaden our thinking about what we eat and just how we source our food. The horizon is not sunny for the behemoths of industrial agri-business. People are panicked over genetically modifying anything, overuse of pesticides, insensitivity to animal welfare and the working conditions of agricultural workers.
Figures vary widely, bandied about in op-eds and food columns, but consider these. California provides 99% of all almonds, 95% of celery, 94% of broccoli, 88% of avocados, 86% of cauliflower and 81% of carrots. Staggering to take in… we are all California. As Nicholas Kristof wrote in the New York Times earlier this year, “It’s time for a fundamental rethinking of America’s food factory.” In California, 80% of the water humans use goes to agriculture, hardly sustainable.
Trucking food across the country in refrigerated trucks, not only adds a remarkable carbon output, but it seems irrational as we accept what future indicators predict. No, we cannot grow our own food on any realistic scale. Even if you have a yard, most cities do not allow farm animals in the city limits. We may have a green thumb in spring and summer, but feeding our communities, states and regions is the challenge before us.
1. Local Source One of the more remarkable and fantastic movements in the last 25 years is the fresh market phenomenon. It used to be rare, very seasonal and a bit elitist. Today, this movement is spawning year-round access to locally produced fruits, vegetables and artisanal basics. Long-shuttered markets of another era and unused buildings sprout small businesses that feed both body and economy. A way of life is returning in every region of this country.
2. Schoolyard Gardens Teaching children the health implications of eating well, appreciating where food comes from, understanding the hard work and commitment of those who grow food is critical as we move to a more realistic production model.
3. Waste Not, Want Not When we drill down on the waste we create in food just thrown away, the more dramatic fact is that 30% of the water used to grown that food is literally being flushed at the landfill too!
Let’s all cheer “The Food Movement.” Our eating and purchasing habits are shifting. Just look at most supermarkets with bigger and bigger produce departments pushed right up to the door. Grab ‘n go outlets everywhere. Fresh, fruit and vegetable content dominates the refrigerated shelves.
The evolving availability of all the elements needed to feed ourselves may just drive us to become more responsible and more resourceful… Wow, is this humanity waking up? Spread it around. Better late than never!