Globally, one in nine people are undernourished, and the prevalence of hunger is concentrated in the Global South (FAO, IFAD and WFP 2015).
Food equity is the expansive concept that all people have the ability and opportunity to grow and to consume healthful, affordable, and culturally significant foods. In an equitable food system, all community members are able to grow, procure, barter, trade, sell, dispose and understand the sources of food in a manner that prioritizes culture, equitable access to land, fair and equitable prices and wages, human health, and ecological sustainability. Food equity requires that food systems be democratically controlled and community stakeholders determine the policies that influence their food system.
A community food system is the soil-to-soil system that enables the production, processing, distribution, acquisition, and consumption of food, and management of food waste. A CFS depends on natural resources, technologies, cultural norms, governance structures, policies and laws that shape and influence how food moves from farm to plate. An equitable CFS enhances the environmental, economic, social, and health equity of a place and its inhabitants. In the Global South, where hunger and malnutrition remain a pressing problem, community food systems are rapidly changing, creating both challenges and opportunities. Because of its complexity and breadth, community food systems are ripe for transdisciplinary scrutiny and innovation.
In cities across the United States and in countries around the world, communities lack the ability and opportunity to access healthful, affordable, and culturally significant foods. In particular, food inequity leads to broken food systems that heighten undernourishment and hunger in low- and middle-income countries.
Presented at the 56th Annual Conference of the American Collegiate Schools of Planning in Portland, Oregon, this working paper documents how land use change, poor planning decisions, and recent extreme weather events coupled with the arrival of the global food system affect production and consumption of healthy foods, particularly haakh (a green much like collards), in the Kashmir region of India. At the time of the presentation the working paper was a review of the small body of literature and government documents available. Interviews will be conducted with farmers and residents in Kashmir during Spring of 2017.
DDFAR is a transdisciploinary exploration of the influence of social, environmental, cultural and personal determinants on food acquisition practices among the Burmese Americans. This project was funded by the Community for Global Health Equity with an aim to examine how Burmese-American residents acquire healthy, affordable, and culturally acceptable foods in the city of Buffalo. In particular, DDFAR focuses on examining how Burmese-Americans adapt food acquisition practices in a new country, how they perceive health risks that are tied to these practices, and how these practices may change their food environment.
Food Systems Planning and Healthy Communities Lab
Community for Global Health Equity