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18 tweets,
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1. Not all consumer choices to nudge the system in a better direction are created equal. There are BS labels and changes in diet that wield real leverage.
Agree that most consumers aren't a position to distinguish.
Agree that most consumers aren't a position to distinguish.
1a. There is a big difference between eating less meat and little to no beef and chasing new corporate marketing labels for ethical or sustainable eating.
1b. Likewise, more diverse rotations have a major demand side challenge. Farmers who want to do more diverse rotations need customers for grains & pulses beyond corn & soybeans. Both @TamarHaspel & I independently came to championing oats and lentils. Those a good place to start
2. While so much focus is on the input companies, the real leverage is with the behemoths in the middle, from Cargill and JBS to Procter & Gamble and General MIlls to McDs and Burger King.
We need to be clear about what we want from them.
fafdl.org/blog/2015/06/0…
We need to be clear about what we want from them.
fafdl.org/blog/2015/06/0…
3. On the consumer side, the most leverage is wielded by chefs and they haven't done much beyond boosting farm to table economies. Chefs could be doing much more to teach diners reduce real, scalable food system impacts.
3a. Often farm to table production carries a larger environmental footprint than what it replaces. The trade offs may be worth it for quality/dining experience and the regional economy, but we should acknowledge that and account for it.
3b. @davidchang taking a risk on the Impossible Burger was a great example of a chef using their leverage for real impacts rather than feel good rounding errors.
Meanwhile, it's hard to take a chef's sustainability cred seriously when they have a steakhouse in their empire.
Meanwhile, it's hard to take a chef's sustainability cred seriously when they have a steakhouse in their empire.
3c. Every bistro and cafe wanting real sustainability cred should have a house 13 bean soup - at least seasonally. Here's a recipe that's restaurant ready.
fafdl.org/blog/2017/10/2…
fafdl.org/blog/2017/10/2…
3d. The @TheBTI has done some worthwhile work in this space.
sustainablegastronomy.org/resources-for-…
sustainablegastronomy.org/resources-for-…
4. Voting for change in the food system is easier said than done. I don't know of anyone in Congress with a vision for the system I'd endorse. I see either tweaking the status quo, usually going backwards OR advocates for farm to table,which is nibbling around the edges at best
4a. It's also too much for individuals to do on their own. We need to connect with organizations that share our values and advocate for your vision. Make donations, use them to keep informed and find grassroots lobbying opportunities.
4b. On equity for farmers and farm workers, I turn to:
@OCM_tweets , @NFUDC , @cfra @ciw and
PCUN pcun.org
@OCM_tweets , @NFUDC , @cfra @ciw and
PCUN pcun.org
5. Be clear on what problems you are looking to address. Sustainability? Equity for producers? Equity for low income consumers? Authenticity & quality? Public health & nutrition?
Probably more than one. Realize that they can be in tension & require care in balancing trade-offs
Probably more than one. Realize that they can be in tension & require care in balancing trade-offs
~fin~
PS @chefjoseandres is a goddamned global treasure. ... speaking of chefs.
