Monday, February 9, 2009

Sustainable Food Systems

Session Topic:
Sustainable Food Systems
Name of convener:
Liz Aycock
Angie P., Tom P., Cindy B., Tracy M.,Karen B., David H., Deidre S., Lumini, Nancy S., Margie M.,

Main points from the conversation:
Gmo's are portrayed as safe. Nature is perfect already, GM is an uncontrolled experiment with
unknown effects. Can we ban gmo products/seeds or label them? Allergy concerns. Bee
populations are in decline. Gmo's are portrayed as safe - More education needed. GM's do not
reduce pesticide use. Farm Diversity= higher food yields. We need less monoculture and Big
agribusiness. Less than 1% of our nation are farmers. Balance energy needed to cultivate vs.
Pesticides. Tractors use biodiesel. Nutritional value of organically produced food is higher in
phytochemicals. GM foods have an effect on fertility in studies done on rats. Biodiversity is
declining. NC State does research in GMO's. NCSU also has Center for Environmental Farming
Systems in Goldsboro.

Action steps:
Attend the Farm to fork Summit in Raleigh March 2-3rd.
Attend High Country Local Food Summit March 26 @ Apple Barn In Valle Crucis.
Talk to Local School Board about implemeting policy to buy local and organic.
Talk to ASU about Buying local and organic.
Help Change policy in state institutions about food buying. (Still purchase the cheapest food but
only within a 100 mile radius)
Save or move the community Kitchen "Creative Food Ventures"
Develop a Local Food Council
Encourage our elders to teach us to grow food, can and preservation techniques.
Local Government to pass resolution banning GMO's from our community in order to protect organic farms and genetic integrity.
Ask State for a "Bottle Bill"
Create economy/tourism that is based around local food. Ex. Hardwick,VT and Woodbury, Iowa
Encourage the Chamber of Commerce to help with Food economy.
Create a local food only restaurant maybe in conjunction with Community kitchen.
Create a community Compost facility. Help Jay Carter with his compost battle.
Establish contracts with businesses to handle surplus foods.
Create Neighborhood gardens.
Share unused farm space with community.
Work with local restaurants and grocery stores to buy locally produced food.

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