 |
Sustainable Living Systems |
|
|
|
Food processing used to be Montana's #1 employment, and Montanans produced 70%
of the food they consumed. Now the food processing industry is nil in the
state, and we consume less than 10% of our own state produced food.
We depend on a tremendous amount of
fossil fuel, extensive transportation networks, and a small number of food
distributors, retailers, and food services to move food from afar to our plate.
But how secure is that food system? And, if each household in Montana spent just $10 a week on locally grown foods, we would re-direct $186 million each year to local farmers and ranchers. "For each percent more (state wide) that we eat of Montana-produced foods, we add about $30 million to the state's economy." - - Bruce Smith, Extension agent for Dawson County. ~ ~ ~ ~ Building a Local Food System ~ ~ ~ ~ Our 7-point PLAN for moving toward the long-term goal of a secure community food system.
1. Educate consumers about the benefits of obtaining their food from local, mostly organic producers and distributors and about how they can access local products. (i.e. our 2005 Producers' Directory) (Food & Culture Speaker Series 2006/2007) The Producer's Directory is now posted on our new Bitterroot Valley Food Info website - www.bitterrootvalleyfood.info and we are calling for updated information (send to Jill). 2. Plan for a local food system so as to supply local markets (stores, schools, institutions) in an efficient and reliable manner, and that helps the local farmers market and distribute and get a fair price for their produce. A Community Food Project (CFP) grant was obtained in the fall of 2007, to do a formal community food assessment, and to engage the community in developing a Plan for our valley) See our new Bitterroot Valley Food Info Website: www.bitterrootvalleyfood.info 3. Establish a consumer-owned, Food Co-op retail outlet. A grant was obtained to develop a business plan, a steering committee formed, member/owners are being sought, capital being raised, options for location being evaluated. Visit the Co-op Website for more information, the history of this project, and to download a "subscription agreement" or pledge for membership, which is what is needed at this time. Call if you have questions or are interested in being on the Steering Committee. 4. Recruit institutions in the valley, like rest homes, schools, restaurants, senior centers, hospitals, tourist and outfitters’ lodges, etc., that serve large amounts of food to obtain at least some of their food locally. (Buy Fresh Buy Local Project) 5. Develop and maintain a seed bank of locally adapted, open-pollinated crop varieties that comprise a good food base for the valley. (for information or to help grow out seeds, call Larry Campbell at 821-3110). see the Seed Bank page. 6. Connect would-be farmers with landowners who are not farming but who would benefit if their land were in agricultural production. (Opportunity to Farm Program) 7. Start Community Land Trusts (CLT) in each community for holding title to land and putting it to use in a way that benefits that community. Over 150 CLTs across the U.S. are shifting control of land from the speculative market to the local community. By holding land as a community asset that can be leased to individuals to provide permanently affordable access to land for housing, farming, small businesses, etc., CLTs are creating a solid foundation for healthy, stable and diverse communities and local economies. For more information on CLTs, visit: www.communitylandtrust.org and also visit the Schumacher Society website, where you will also find information on CLTs and on other tools for building Local Economies such as local currencies. ~ ~ ~ ~ ~ ~ ~ There are many BENEFITS of a local food system: ~ ~ ~ ~ ~ ~ ~ - Sustainable: The majority of the food in a local food system is grown using organic and sustainable methods which do not deplete the soil and other natural resources.
- Quality: Food produced without toxic chemicals does not poison people, animals, the air, or the water.
- Freshness, Taste and Nutrition: Locally grown fruits and vegetables are usually harvested within 24 hours of purchase. Food picked and eaten at the height of ripeness tastes best and is most nutritious.
- Variety: Local producers often raise and sell wonderful, unusual and old-fashioned varieties.
- Energy Conservation: Sustainable production systems reduce dependence on petroleum-derived fertilizers and pesticides. Local food systems reduce transportation distances and reliance on fossil fuels.
- Biodiversity: The enhancement of biodiversity is at the heart of organic agriculture, drawing upon the idea that farming systems that mimic the biodiversity levels and functioning of local ecosystems will be productive, pest resistant, and conservative of nutrients (these are basic organic, permaculture, and agro-ecology principles).
- Soil Stewardship and Environmental Protection: Creating and sustaining soil fertility is a major objective of sustainable and organic growers. Their practices protect air and water resources and promote biodiversity.
- Regional Economic Health: Buying locally keeps money in the community which contributes to the health of all sectors of the regional economy, increasing local quality of life.
- Food Security: A local food system provides food security for the community.
- Supports Farmers: Marketing locally and directly provides a fair wage for producers and maintains rural vitality.
- Builds Community: Connecting consumers with producers creates a sense of community and connection to place.
- Open Space: Keeping farmers on the land protects open space, wildlife habitat, and natural resources.
|