From apples, neeps and pumpkins to learning about traditional grain crops, this harvest season has been an opportunity to find out more about the growing community food movement in Scotland. This month I’m highlighting a campaign from the Scottish Farm Land Trust, running until 30th November, seeking to make more land available for ecological farming.
For so many in today’s world, there is an alarming disconnect between the food on our plates and how it got there. We know so little about where our food comes from and how it was produced.
Since the 1950s, farming practices have shifted away from localised, traditional methods of food production towards mechanised industrial-scale chemical-intensive monocropping. To produce food on an industrial scale, you need to take a variety, make it uniform and stable, and use this to create a monoculture – which doesn’t work without the use of artificial fertilisers and chemical pesticides. This goes against the fundamental nature of living things which are diverse and able to adapt to their environment.
Rather than an abundance that nourishes us all, food is seen as a commodity. This is not good for food, it’s not good for the planet and it’s not good for us.
A Global Food System
Across the globe, this method of farming has undermined or eradicated diverse and self-contained rural economies, traditions and cultures, wedding farmers and regions to a wholly exploitative system of neoliberal globalisation and inequality. Globally, we have a food surplus in the West – alongside a public health crisis of obesity and type two diabetes – and a food deficit in areas across the Global South, with millions starving. We waste over a third of the total amount of food produced.
The increasingly globalised and geo-politicised food systems that transnational agribusiness promote are not only not feeding the world, they are responsible for some of the planet’s most worrying environmental crises. We’re depleting our soils, we’re cutting down our forests and causing floods, we’re using unsustainable quantities of water, we’re killing our wildlife and destroying the biodiversity on which all farming ultimately depends.
The management of our food systems will determine whether agriculture helps to mitigate or contributes to climate catastrophe:
“Climate change isn’t just about greenhouse gases – it is about land rights, agriculture, natural resources, and the right to manage them for the greater good. The food system is a central part of this fight – what we eat is responsible for more carbon pollution than all the world’s planes, trains, and automobiles. Between the forests and fields converted to agriculture and pollution directly from farming, what we eat accounts for nearly a third of all the gases contributing to climate change.” ‘Food, Farming and the Climate Crisis: How We Can Feed People and Cool the Planet,’ Landworkers Alliance 2019
Changes in temperature, precipitation patterns, drought and extreme weather events are already affecting agricultural productivity both globally and locally. In the face of the unparalleled threat of climate unpredictability on our food supply, we must build local and community resilience and we must call for a dramatic change in our methods of production and distribution.
The Seeds of Agroecology
The challenge of the 21st century is to meet the needs of all within the means of the planet: in other words, to ensure that no one falls short on life’s essentials (from food and housing to healthcare and political voice), while ensuring that, collectively, we do not overshoot our ecological limits. This is the premise of Kate Raworth’s Doughnut Economics (2017).
