Opfs. School Tm

8/9/2019 Opfs. School Tm

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FOOD AND FARMING AS IF PEOPLE

MATTERED


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CH ALLENGES OF

TH E FOOD SYSTEM

If everyone ate

food the waywe do in Fife,we would

need threeplanets .


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ONE PLANET FOOD AIMS

P roviding advice and encouragement to localfood initiatives which involve communities ingrowing food themselves and sourcing it fromlocal producersResearching and developing regi onal policies andprojects promoting sustainable food systems

Influencing nat ional food policy, linking issues of food security and sustainable food production inScotland with the global debate on foodsovereignty and climate change.


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FOOD SYSTEM DIS CONNE CTS..

B etween farmers andconsumers

B etween the North andGlobal South.

B etween agriculture and

the environmentB etween land and cities

B etween policies and

expectations


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OPPORTUNITIES TO CONNE CT..

Scotland N at ional Food and D rink P ol icyCity Regi ons and peri-urban agriculture:

Strategic Development P lansLand U se S t rat eg y: How can Scotland produceenough food, develop its renewable energycapacity and protect its iconic landscapes andhabitats?CAP ref o rm


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S COTLAND FOOD AND DRINK POLI CY

In June 2009 Scotland released its first officialNational Food and Drink P olicy.

At least food is now on the political agenda,and the policy is an ongoing process. Thechallenge is to elevate food from a commercialenterprise to a public good.

(P rofessor Annie Anderson, Dundeeuniversity)


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FOOD & CLIMATE CH ANGE

The current food system is responsible for 19% of theGHG emissions produced in the UK, and agriculture alonecontributes 50%Meat and diary accounts for half of the emissionsattributed to the food chainFood consumption being responsible for 27% of the totalhousehold footprint in Scotland

Loss of forest contributes to 20-30% of the global ghg .Subsistence farming is responsible for 48% of deforestation and conventional farming, includingcommercial crops and large-scale cattle ranching,accounts for 32% (UNFCCC)


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W E NEED TO CONSUME OUR FAIR S H ARE OF T H E

EART H S RESOUR CES


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FOOD & H EALT H

P oor diet contributes toinequalities in health, withpeople in less affluent

areas of Fife dying tenyears younger than peoplein the wealthiest areas.

Scotland is experiencingthe highest death rates inEurope fromcardiovascular diseases


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FOOD JUSTI CE

O ne of the great,often unspoken,forms of oppression that

low- andmoderate-incomecommunities sufferis the lack of accessto healthy food.

Mark Winston Griffit


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Conv er sat ion in Ke lty and Loch ge lly-

Food

De ser ts

In the past 10 to 15 years the numbers of local foodshops has been reduced. There is now very littlechoice of food shops within walking distance of home. There is no small local food shops. O lderpeople commented an the same period a largenumber of Take Away outlets has opened mostlyused by younger people saying that their childrenand grandchildren found the late opening anddeliveries convenient. Several people commentedthat this was an expensive way to eat.


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Food Mu t u als

B enarty has a credit union of 1000 membersand is keen to explore the idea of investingpart of these funds in a CSA scheme or similar.For example, each credit union member couldput 1 or 2 a month into a food co-operative,agreeing to buy a local farmers produce and

so providing a community guarantee to theproducer to produce cheap organic local food.


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FOOD PRO CESING

Milling wheat grown in Scotland is mainly used for biscuitmaking. Wheat is also used in distilling and for animal feed. Itis therefore unlikely that very much of the cereal grown in Fifeis processed locally for food consumption in Fife.

The number of dairy farmers in Scotland fell by nearly 10%between 2004 and 2007. Most milk produced in Fife leavesthe area for pasteurizing, bottling or processing.

There are just 2 licensed slaughterhouses in Fife.

Transportation within the UK contributes 84% to the totalfood vehicle kilometers.The full time farm workforce is approximately 13.7% of theworkforce employed in food processing, retail and catering inFife.


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B a rrier s to Local Food

The time taken to process and market food locallyuneconomic. Do what pays export seen as more profitable thangrowing food for local consumption.Frustration of not being able to sell yield of less than 30 tonnes.Concern about climate change but not enough information.Most farms were producing a very small range of foods,difference with the traditional mixed farms.Investment in storage, machinery, equipment and meetingregulations a barrier to producing small local quantities.No Livestock markets in Fife.Several farmers interviewed had given up a dairy herd in thepast 5 years.


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DEMO CRATISATION

OF T H E FOOD SYSTEM

Approximately 79.5% of retailspending on food in Fife is insupermarkets. The dedicatedlocal food market via farmersmarkets and farm shopsaccounts for only 0.52% of thetotal sales.

"To put control of food, one of

the few things vital to life, inthe hands of a small number of corporations is foolish.David Atkinson, Former Agriculture

P rofessor


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W ho cont rols th e f ood syst em?

Ten corporations control 80% of the global agrochemical market.Ten companies control 31% of the seed market and four agribusinesses(Syngenta, Du P ont, Monsanto and B ayer) control almost 100% of thetransgenic (GM) seed market.

Four supermarkets (Tesco, Asda/Wal-mart, Sainsbury and Somerfield)control 75% of UK food retailing.Six processors (Arla/Express, Dairy Crest, Robert Wiseman, Glanbia,Associated Co-operative Creameries and Nestl) control 93% of UKdairy processing and six supermarkets control 65% of liquid milk sales.Just two companies R ank Hovis (part of Tomkins P LC) and ArcherDaniels Midland Milling account for more than 50% of bread flourmilled in the UK.In 1960 small independent retailers had a 60% share of the food retailmarket in UK. By 2000, their share was reduced to 6%.


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TO W ARDS FOOD

SOVEREIGNTY

Food se cu ri ty exists when allpeople, at all times, havephysical and economic accessto sufficient, safe and nutritiousfood to meet their dietaryneeds and food preferences foran active and healthy life.

Food sov ereig nty is the rightof peoples to define their ownfood, agriculture, livestock, andfisheries systems in contrast tohaving food largely subjected to

international market forces


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FOOD SOVEREIGNTY

1. Focuses on Food f o r P e opl e and R ight to Food , rather than exportcommodities.

2. Val u e s Food P rov id er s and respects their R ights, rather thansqueezing them off the land.

3. Local ise s Food Syst em s, rather than promoting unfair global trade.

4. Pu ts Cont rol Locally , rather than remote TNCs.

5. B u ilds Knowl e d ge and Skills , rather than depending on alientechnologies such as GM.

6. W o rks w ith N at u re , rather than using methods that harm beneficialecosystem functions, such as energy intensive monocultures andlivestock factories.


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