Imagining a better world

A recent food symposium run by Auckland University warned of a hungry future for humanity because of our unsustainable local and global food production methods.  The comfort we live with in the western world comes at the expense, or with the benefit of, significant inputs of land, fertiliser, water and energy that can’t be sustained. Short-term profits have led to long-term damage of whole planetary systems. Academics say over-production and over-consumption, since the industrial revolution in particular, have led to soil depletion, dried up and polluted freshwater and oceans, reduced biodiversity, pollinator die-offs, and food inequity. Some in the world have too much and others have too little. By 2050, the world’s population will be nine billion, and that is a lot of hungry mouths to feed. The West’s dependence on agricultural fossil-fuel based fertilisers, and the finite nature of these resources, means meat consumption in particular needs to end, says Professor Mike Joy, of Massey University.

Speakers at the symposium discussed the potential for legislative recognition and protection of the right to food. They discussed India’s Food Security Act, which has a range of protections to ensure people have access to food and work to earn money to eat.

A national food strategy was suggested as a way to engage in a discussion about how we might ensure the population has access to enough good quality, nutritional and environmentally sound food. Something we take for granted, even though already some people in some parts of the country and the region don’t have enough good food.

Food experts encourage a debate about the future of food, given the ecological limits of current production and the risks of food uncertainty in the future. They talk about how community gardens, backyard vege patches, and farmers’ markets can offer a more sustainable, resilient approach to food production and exchange than the current model.

But they also note not everyone has the time and knowledge to grow food, and not all climatic conditions are practical for growing enough backyard veges to make a difference.

But as reported in Hibiscus Matters on May 16 in a story headlined “Fresh approach to free fruit and vegetables”, there is a revolution going on. Community fruit and vege stands are cute little wooden booths randomly placed around the regions (11 current stands, 18 coming) where people take their surpluses to swap or share.

There are community fruit and vege stands in Whangaparaoa, Kumeu, Helensville, Wainui, Bayly’s Beach and Mangawhai. People have donated spinach, basil, bay leaf, silverbeet, beetroot, mandarins, apples, pears, persimmon, feijoas and kiwifruit. They’ve donated cans of food, coconut milk and spices. They have given couscous, tomato, onions and potatoes – whole vegetarian meals right there. Then there have been donations of muffins, cakes, cookies, a banana plant and dahlia bulbs. With the spirit of community food sharing, we can imagine a better world.

Christine Rose
christine.rose25@gmail.com