Post on 19-Jun-2015
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Economics, Food Racism, and Urban Agriculture
Grey to Green FestivalPanel Discussion
September 12, 2009
No Matter Whether It Is Sourced Globally or Locally, the Universal Criteria for Food are…
• Quick• Convenient• Inexpensive• Presumably Safe• Palatable
What’s Missing in This Picture?
During WWII, 35 – 40% of Food Consumed Came from Local Sources such as Victory Gardens
20¢ Isn’t Enough to Sustain Local Food Production
Production Everything Else20¢
$1.00
Subsidized
Sustainable
Processing and Preparation
Distribution, Inspection, Packaging, Wholesaling, Retailing, Marketing
30¢
50¢
$10 / Day / Person Spent on Food…5% for local food = 50¢ / day / person with 10¢ to local producers75,000 people = $13,687,500 / year
$ 2,737,500 / year to local producers
5% for local food = 50¢ / day / person with 40¢ into local food system75,000 people = $13,687,500 / year
$10,950,000 / year to local producers, processors, and preparers
$10,950,000 (local food system) - $2,737,500 (producers) = $8,212,500 in local economy$15 / hour x 2,000 hours = $30,000 / year$8,212,500 / $30,000 = 273.5 full-time jobs
How Many Calories in a Meal Are Local?
250 Calories
1000 Calories
Local Production Global Production and ProcessingSubsidy Dependent Leakage out of the Community
750 Calories
Expanded PortfolioLocal Food System
Reinvested in the Community
Local Food, Farms, & Jobs: Growing the Illinois Economy
A March 2009 final report given to the Illinois General Assembly by the Local and Organic Food and Farm Task Force opened with the following statement:– Illinois consumers spend $48 billion annually on
food. Nearly all of this money leaves the state. To retain a larger share of Illinois food dollars, public, private, and civic sectors must work together to build a farm and food system that meets consumer demand for “local” food.