Sustainable food movement has a class problem
The flavor of fairness: When a recent UC Santa Cruz study asked grocery shoppers on California's Central Coast to rank their concerns about the food system, respondents prioritized animal welfare above the treatment of human workers on the farms. This is but one example, says Bay Guardian reporter Caitlin Donohue, of cognitive dissonance in a food movement that touts sustainability -- but only certain kinds, and only for certain people.
While short on concrete solutions--probably because they have yet to be created--Donohue's piece jumps from a Slow Food city potluck to Florida tomato fields to the halls of San Francisco public school dining halls to drive home her point: good-food folks need to start thinking seriously about equity. And while some pioneers, among them the Coalition of Immokalee Workers and foodservice company Bon Appetit Management Co., are leading the charge, there's much work ahead if farm laborers, low-income eaters, and other traditionally "invisible" groups are to take their seat at the healthy, local table. (San Francisco Bay Guardian)
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