“Sustainability in Food Service is simply defined as ‘a way of producing and consuming food that ultimately promotes the continuous well-being of ourselves and our planet’.” – John Turenne
The 4 Pillars of Sustainable Food:
A driving force behind Sustainable Food Systems is the conviction that we owe it to the well-being of the next generation to foster wise decision making to preserve our land, our local food sources and local farmers.
1. Nutritional Well-being
- Problem: The Center for Disease Control reports that for the first time ever, a generation of American children will die at a younger age than their parents.
- Solution: Sustainable foods provide a “back to basics” delicious and nutritional approach to the way food is produced, cooked and shared.
2. Environmental Well-being
- Problem: Agricultural fertilizers and pesticides, large-scale irrigation and harvesting methods, as well as genetic engineering are having a significant negative impact on our environment.
- Solution: Sustainable agriculture eliminates the use of chemical fertilizers, pesticides and genetically modified organisms, conserves water and ensures sustained biodiversity.
3. Sustainability of our Local Economies
- Problem: Food travels an average of 1500 miles from field to fork. Almost 90% of our food supply is controlled by as few as 10 companies.
- Solution: Shifting food spending to local sources stimulates local economies by creating new jobs and providing more tax revenue.
4. Social Justice
- Problem: Industrialized facilities raise animals we eat in overcrowded conditions by the thousands at a single site. Animals are fed inappropriate foods and massive dosages of antibiotics. Farm workers, including children, work and live in substandard conditions and are paid low wages.
- Solution: Fairly traded products, availability at every price level, ensuring a livable wage, and improved quality of life, and helping farmers invest in improving the quality and diversity of their crops.