Food Sovereignty > we are what we eat...
Food in all cultures holds a special place. A relationship intimately bound up with the individual it feeds, the wider community it serves and, of course, the physical environment where itís grown.
Within the UK there has been a tremendous societal shift towards food sovereignty. Itís a move away from the current industrialized food system where corporations and market institutions have come to dominate. Our current food system, despite considerable performance improvements in recent decades, is faster, fitter and more streamlined - is still flawed. It simply is not working. There is hunger at one end of the spectrum and obesity the other.
Food sovereignty places the individuals who produce, distribute and consume food at the centre of decisions on food systems. On this basis, itís possible to create new relationships that offer trust, a human scale and a local identity to food production. This is what we want to offer - the ability of small agricultural producers to access and own their production resources and to use them to ensure food production without damaging land, ecosystems and reduce (or eliminate) dependence on fossil fuels and chemical pesticides. We want to help build bridges between those who produce and those who consume food.
Locally grown and prepared food can cut down on fuel use in Ďfood milesí and makes it easier to identify and support environmentally benign food production methods. Buying local produce also means that the food is less likely to be associated with the greenhouse gas caused by recent land conversion. Seasonal food need not be imported, does not require energy-intensive methods of cultivation, storage and transportation.
In order to attain sustainability we must redefine the value and equity within the UK food system. This new system must be based upon local food production, maximizing the use of local resources and minimizing dependence on fossil fuels. This approach can reconnect people with the food they eat and restore the systemís resilience by pioneering new ways to make better use of agricultural resources and cut waste. Food production should conserve and enhance terrestrial and marine ecosystems and natural resources including soil, water and air. Food should be produced, processed, distributed and disposed of in ways that minimise both its local and global ecological footprint.