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Category: Food Justice
Racial Equity Tools is designed to support individuals and groups working to achieve racial equity. This site offers tools, research, tips, curricula and ideas for people who want to increase their own understanding and to help those working toward justice at every level – in systems, organizations, communities and the culture at large.
The purpose of this annotated bibliography is to provide current research and outreach on structural racism in the U.S. food system for the food system practitioner, researcher, and educator.
Our intention was to look at literature and videos that broadly cover structural racism across the entire food supply chain as well as to examine specific sectors.
A RACIAL EQUITY IMPLEMENTATION GUIDE FOR FOOD HUBS: A framework for translating value into organizational action
We have to stop pretending that our food system is not broken. It is broken, and it isn’t just broken because of the threat of GMOs or people not knowing their farmers or where their food comes from. That is, indeed, part of it. But it is also broken because it has always reflected back to us the inequalities that exist in our society. To really reckon with that means that we have to consider how race, class, gender, sexuality, ability, etc. are not just individual experiences or identities. They are structures, often oppressive structures, that we cannot ignore. To treat them intersectionally is to consider how food is not separate from race, not separate from gender, not separate from ability, etc. and that where a person or community stands at these intersections means that they have radically different life chances and access to food.
– Ashanté Reese, Assistant Professor, Sociology
and Anthropology, Spelman College
The local food movement in the United States has evolved over the past 25 years, including a more recent convergence with movements supporting food access and health, food justice, environment, food sovereignty, and racial equity. Many people who are active in these movements have come to understand local food through its connection and use of the term “good food,” coined less than a decade ago by the W.K. Kellogg Foundation (WKKF) and its strategic partners. The term “good food” has been used to describe food that has four key elements: Healthy, Green, Fair, Affordable.
The food system works for some, but fails too many of us. Yet, we already have a glimpse of the possibility of a just and healthy food system. To get there, we must use a critical race lens to diagnose what is wrong with our current system, assess entry points for change, and determine ways that we can work together to build a better system for all of us. This report shares an analysis of what it means to build a racially equitable food system – from field to farm to fork – and lays out steps toward achieving that goal.
A self-guided learning journey for individuals and groups for examining the history and impacts of racism and inequities and how they are connected to our food system. The Challenge is updated every year with new daily prompts, resources and inspirational examples of dismantling racism and inequities in ourselves, our communities and our culture.
Elements of the Challenge
- daily email prompts (readings, video, audio) that take about 10-15 minutes each (with optional “deeper dive” materials)
- a launch webinar (recorded so that late joiners can view it as well) orienting participants to the Challenge
- a printable/PDF Discussion Guide to support groups at schools, colleges, businesses, churches or other organizations that may want to do the Challenge together
- online discussion forums for those who may want to talk about the daily prompts and other learning along the way
- New in 2020: extra support for Racial Equity Challenge facilitators (i.e. groups withing businesses, schools, organizations, etc.) to help make discussions during the Challenge more helpful and relevant. This will take the form of a facilitators’ webinar, one-day in person facilitators’ workshop at UNH (limited capacity), and mini grants of up to $1000 for New England based groups (in collaboration with New England Grassroots Environment Fund and the Garfield Foundation) to support group convenings and discussions related to the Racial Equity Challenge
The Georgia Farmers Market Association is trying to bring awareness to the issue and help overcome barriers to access. Its initiatives connect small growers with communities that don’t have good options to buy fresh, high-quality meat and produce.
To get the word out about issues of food insecurity and food equity, the association is launching Just Food Weekend. Sagdrina Brown-Jalal, executive director of the Georgia Farmers Market Association, joined “On Second Thought” to talk about the roadblocks along the path toward food justice. Chef Zu, founder of Kings Apron and a sustainable plant-based chef, also joined the conversation.
A Guide for Farmers Who Want to Supply Low-Income Communities While Maintaining Financial Sustainability
Writing by Myles Lennon
Research by Breanna Regan and Leah Penniman
Technical Assistance by Dennis Derryck
Proofreading by Neshima Vitale-Penniman
Coordination by Soul Fire Farm, Grafton, NY
Black Food Geographies by Ashante M. Reese
Black, White and Green by Alison Hope Alkon
The Color of Food by Natasha Bowens
Cultivating Food Justice: Race, Class, and Sustainability edited by Alison Hope Alkon and Julian Agyeman
Dispossession by Pete Daniel
Farming While Black by Leah Penniman
Food Justice Now! Deepening the Roots of Social Struggle by Joshua Sbicca
Freedom Farmers by Monica M. White
Labor and the Locavore by Margaret Gray
Land Justice: Re-imagining Land, Food, and the Commons edited by Justine M. Williams and Eric Holt-Gimenez
The Land Was Ours by Andrew W. Kahrl
Tomatoland by Barry Estabrook