Today, Missouri goes to the polls to decide—among other things—if they want to amend the state’s constitution to include what is being referred to as the “right to farm.” This debate has been a fiercely pitched and costly battle to enshrine a right that many farmers rightly assume they already have.
The National Agricultural Law Center notes on their website that “All fifty states have enacted right-to-farm laws that seek to protect qualifying farmers and ranchers from nuisance lawsuits filed by individuals who move into a rural area where normal farming operations exist, and who later use nuisance actions to attempt to stop those ongoing operations.” In short, farmers and ranchers everywhere, including Missouri, are protected from those who complain about their daily operations on the basis of comfort.
So why such an adamant fight for something redundant? The simple truth is that the proposed Amendment 1—which would ensure the right of Missouri citizens to engage in agricultural production and ranching practices without infringement—has nothing to do with the protection of Missouri citizens at all. Despite the seemingly local origins of a measure to protect local farmers from “unreasonable regulations” and outside groups, the effort is nothing more than a national corporate wolf in a local sheep’s clothing. While the fate of Missouri will be known later today, it is important to understand the national context of fights like these.
Food democracy must start from the bottom-up, at the level of villages, regions, cities, and municipalities. – UN Special Rapporteur on the right to food Olivier De Schutter in March 2014
Olivier De Schutter recently finished his widely acclaimed term as the UN Special Rapporteur on the right to food. During his 6-year tenure, he called for a "radically and democratically-redesigned" food system. In his closing address, he highlighted the significant changes he has witnessed: the small-scale food producers having a more visible voice in decision-making; the growing number of local initiatives that create a ‘transition from below’ for a more sustainable food system; and ‘agroecology’ becoming a part of mainstream discussions about solutions to current modes of food production and consumption. De Schutter stated, “Much work remains to be done, of course. But there are promising signs that things are moving in the right direction.”
Innovation is the key to solving so many of the problems facing us: widespread malnutrition, environmental damage, and a warming and increasingly unpredictable climate. Our need for innovation is an uncontroversial statement; something we’ve heard a million times over, from politicians, agronomists, environmentalists, and agricultural corporations alike.
They keep using this word, but we do not think innovation means what they think it means. Or at least, it shouldn’t.
Teaching children about food and where it comes from is an important part of many childcare programs, but many childcare facilities want to go a step further and build a Farm to Childcare program that connects local farmers with young children by providing fresh, healthy foods in childcare meals.
In response, IATP has just published a ready-to-use Farm to Childcare Curriculum developed in partnership with childcare provider company New Horizon Academy (NHA); and a complementary Farm to Childcare: Highlights and Lessons Learned Report that tells the story of using that curriculum to start a comprehensive Farm to Childcare program currently operating at 62 NHA childcare centers throughout Minnesota.
The Farm to Childcare Curriculum Package contains information on designing a Farm to Childcare menu and implementation schedule, recommendations on how to highlight local farmers to make the connection real for children, detailed examples of family engagement strategies and extensive experiential learning activity suggestions to incorporate Farm to Childcare themes into Circle Time, Math and Science, Sensory and Dramatic Play, Arts and conversations at mealtime. It also includes resource recommendations for further ideas.
Last week, Republicans in the Senate blocked a vote on whether to enact a modest raise of the minimum wage from $7.25 to $10.10 an hour, and the tipped minimum wage from $2.13 an hour to 70 percent of the minimum wage. Senator Majority Leader Harry Reid has vowed to bring it up for a vote again. He should. And it should pass.
At the forefront of lobbying efforts to block a vote on the minimum wage was the powerful National Restaurant Association. The Restaurant Opportunities Center (ROC-United) and Food Chain Workers Alliance published a scathing report recently uncovering the “Other NRA’s” longstanding efforts to undermine wages and women’s rights, oppose limits on junk food marketing, and restrict health care coverage, wielding enormous power in Washington. The NRA spent more than $2 million in lobbying alone last year, reports Open Secrets.
Whether it is in the processing plant or in the supermarket or in the restaurant, food service workers are some of the lowest paid in the country and most impacted by minimum wage laws. Meanwhile, according to a report by the National Employment Law Project, corporations like Wal-Mart, Yum Brands! (Pizza Hut, KFC, Subway) and McDonald’s are among those who benefit the most from low wages.
We’ve all made recipes and forgot that one key ingredient, only to forgive ourselves because, after all, food is more than just its physical ingredients: Too salty or not, we made that soup and we’ll be damned if we’re not proud of ourselves.
So what about the food we buy? Other than the items listed on the nutrition facts, food companies know we want to feel good: “The Breakfast of Champions” or something that’s “Mmm Mmm Good.” These famous slogans say nothing of ingredients, and everything about emotional appeal. Of course, advertising doesn’t include the whole story: The U.S. food system, controlled by a handful of corporations, is missing some key ingredients. We know there’s plenty of salt, sugar and fat, replacing the ingredients we might use at home, the freshness or family recipes we might cherish, and greater nutrition and variety provided by whole and home-cooked foods. In the same way, fair wages and prices for workers and farmers in the food system have been replaced with huge volumes of cheap food (and accompanying waste), low prices and inadequate wages.
From the soil and water that feeds our crops, to the waiters and waitresses that serve us our lunch, to the seeming myriad choices we have at the grocery store about what we eat, justice and health for ourselves, our farmers, workers and the environment is in drastically short supply.
Tomorrow, Thursday, April 17, the Open Source Seed Initiative (OSSI) will release over 29 seed varieties into the global commons and humanity's “moral economy.” This new initiative hopes to provide a counterweight to private patenting of seeds, which has undermined farmers’ rights around the world.
OSSI is composed of faculty, breeders, students and supporters from Washington State University, Oregon State University, High Mowing Organic Seeds, Lupine Knoll Farm, the University of Wisconsin-Madison, Wild Garden Seeds, and the Institute for Agriculture and Trade Policy, among other members and allies. The group has sought a way to support the innovative efforts, traditions, and rights of those who breed seeds, by pioneering a system whereby plant varieties could be released into a “protected commons”: a commons populated by those who agree to share but effectively inaccessible to those who do not—a necessary tool in light of private corporate interests' persistent and too-often successful attempts to lock away elements of humanity's common agricultural heritage behind patents and other forms of kleptocratic intellectual property.
Healthy, sustainable food cannot come from an unhealthy system that exploits its workers. Right now, part of that exploitation is an unacceptably low minimum wage in all sectors of the food system, from production to distribution, retail, restaurants and food service. In response, the Food Chain Workers Alliance (FCWA) is coordinating a day of action in support of a higher minimum wage this coming Monday, March 31—César Chávez Day. Representatives will deliver a petition with over 101,000 signatures to House Speaker John Boehner in support of the Fair Minimum Wage Act (H.R. 1010 / S.460), which would increase the minimum wage from $7.25 to $10.10 per hour and the tipped minimum wage from $2.13 to 70 percent of that ($7.07 when minimum wage is $10.10).
From the FCWA press release:
Food, farming, livelihoods—no matter what you’re looking at, water is there, and when it’s not, things start to fall apart. California is facing currently its worst drought on record. Australia, too, with Queensland currently home to the state’s largest drought-declared area on record. With agriculture accounting for close to 70 percent of water withdrawals, the connection to our food supply is basic and utterly obvious.
In late February, the U.N. Committee on Food Security’s High Level Panel of Experts (CFS-HLPE) announced the composition of the expert team that will carry out its study on water and food security. We are pleased to announce that IATP’s Shiney Varghese has been selected as one of the team members. Shiney will bring to the collaborative effort her extensive experience with the water activist community, knowledge of agricultural water management, along with her grasp of water and food rights and the connections to climate change.
Busy hands make for busy minds—that’s the theory behind experiential, or hands-on learning. IATP’s new high school–level Farm to School Youth Leadership Curriculum, released today, is designed with this in mind: Beyond learning about sourcing local food and the research that goes into localizing their school lunch, students actually participate in creating or expanding a Farm to School program, assisting their school lunchroom staff and administration with the nitty gritty of sourcing local foods for lunch.
From the press release:
The Farm to School Youth Leadership Curriculum is comprised of six lessons that can be taught consecutively over a semester or as single lessons or activities to complement other classes. Each lesson contains a lesson summary, facilitator preparation notes, activities, worksheets, recommended optional work and further resources for students and teachers. Lessons include themes such as “School Lunch: How Does it Really Work?” and “Communicating with Producers of Local Foods.”
Development of the Farm to School Youth Leadership Curriculum was a collaborative process, including consultation with educators, food service professionals and Farm to School experts, supported by the Center for Prevention at Blue Cross and Blue Shield of Minnesota, the John P. and Eleanor R. Yackel Foundation, the Minnesota Agricultural Education Leadership Council and the Minnesota Department of Agriculture.
The food crisis of 2008 led to a broad agreement in the agricultural development community that the lack of appropriate investment in agriculture had been a key contributing factor to unstable prices and food insecurity. The crisis coincided with an increase in land grabbing in many parts of the world, but especially in Africa. It is in response to these events that the idea of developing some criteria on agricultural investments came up in international policy and governance arenas.
The food crisis also led the United Nations in 2008-09 to reform its Rome-based Committee on Food Security (CFS) to address both the short term food crisis, and the long-term structural issues that led to it. It involved bringing new people to the table where decisions were being made, and this included a new Civil Society Mechanism (CSM).
In October 2010, the newly reformed CFS was faced with a challenge: Should it endorse the international Principles for Responsible Agricultural Investment that Respect Rights, Livelihoods and Resources (PRAI) developed by the Inter-Agency Working Group (IAWG), composed of FAO, UNCTAD, IFAD and the World Bank, or refuse to endorse it in response to the CSM position rejecting the PRAI?