1. Cheap Food Gwendolyn Hallsmith

2. Cheap: definition cheap (ch ē p) ‏ adj. cheap·er, cheap·est 1. inexpensive a. Relatively low in cost; inexpensive or comparatively inexpensive. b. Charging low prices: a cheap restaurant. 2. devalued a. Obtainable at a low rate of interest. Used especially of money. b. Devalued, as in buying power: cheap dollars. 3. Achieved with little effort: a cheap victory; cheap laughs. 4. Of or considered of small value: in wartime, when life was cheap. 5. Of poor quality; inferior: a cheap toy. 6. Worthy of no respect; vulgar or contemptible: a cheap gangster. 7. Stingy; miserly.

3. National Policies “What our food system does well is precisely what it was designed to do, which is to produce cheap calories in great abundance.” Our food system “is the product of a specific set of government policies that sponsored a shift from solar (and human) energy on the farm to fossil-fuel energy.” Michael Pollan, author of In Defense of Food: An Eater’s Manifesto, in an open letter to the new President Elect titled Farmer In Chief. (New York Times: October 9, 2008). Pollan is a professor of science and environmental journalism at the University of California at Berkeley.

4. The Price of Subsidies In the years 2003, 2004, and 2005, subsidies for corn producers in the U.S. was over $20.5 billion, fully 26% of their market revenue. 1 In the 2008 Farm Bill, corn, soy, wheat, rice, and cotton will receive $7.5 billion per year. Iowa Ag Review, Spring 2006

5. Agribusiness Welfare Three cotton farmers in California will receive the equivalent of the entire U.S. budget for organic food research and extension. Five corn farmers in the midwest will receive the equivalent of the entire U.S. budget for farmer’s markets. Institute for Food and Development Policy, Fall 2007

6. The Results After cars, the food system uses more fossil fuels than any other sector of the economy – 19% The way we feed ourselves contributes more to greenhouse gas emissions than anything else we do – 37% Michael Pollen, October, 2008

7. Food and Fuel In 1940, 2.3 calories of food energy were produced for every calorie of fossil fuel energy. Today, it takes 10 calories of fossil fuel to produce a single calorie of supermarket food. As the cost of fossil fuel goes up, this guarantees that food will not be ‘cheap.”

8. Global Food You are here In the U.S., the average grocery store produce travels 1,200 miles to get to our homes.

9. World Food Prices

10. Growing Season Juneau Alaska148 days Tucson Arizona324 days Eureka, California323 days Tallahassee, Florida239 days Savannah, Georgia268 days Burlington, Vermont147 days Source: Old Farmer’s Almanac

11. Vermont Farm Acreage

12. % of Total Vermont Land

13. Number of Vermont Farms

14. Washington County Farms

15. Local Farm Sales Value

16. Who are the Farmers?

17. The Food System

18. Food: Economic Opportunity Source: Mike Schuman Money Leaking out of the Vermont Economy $millions/year

19. St. Lawrence County, NY A New Planning Paradigm Research Teams & Conference Local Business Promotion Source: Mike Schuman

20. New York Findings Ratio of Hay to Vegetable-Growing Acreage: 517:1 Percentage of timber harvest going to nonlocal mills: 60 2 Million3,741Chickens 2,1412,277Sheep & Lambs 37,9391,587Hogs & Pigs 15,4614,176Beef Cows Livestock Consumed Livestock Raised Source: Mike Schuman

21. Central Vermont Food Systems Council Established with a Mazer Grant from the City of Montpelier Convening key individuals, organizations, farmers, companies, and institutions to create a sustainable food system. Proactive planning for food security.

22. Activities of the Council Research existing food systems components in Central Vermont Increase productivity in existing food system components. Engage in a dialogue with local, regional, and state government about policies, strategies, and funding that will support increased local food security.

23. We are not alone…

24. You can help! Choose a diet rich in locally grown and processed foods. ask food stores to buy from local growers and processors. Ask where items on restaurant menus came from and tell them you want to eat locally produced and processed foods. Shop at farmers' markets and food co-ops.

25. You can help! Buy a share in a CSA farm or sponsor someone else's share. Participate in a community or school garden or start a home vegetable garden and share with neighbors, a community kitchen or local soup kitchen. Cook from scratch. Support policies that favor local farms and other elements of community food systems.

26. Food: Our Heritage, Our Future