The planning profession, although a recent one, has
dramatically increased its involvement and efficiency since its humble
beginning. However, food planning is an even more recent branch of the
profession, and currently planning efforts show how food integrates every
aspect of a modern city: economy, society, and environment.
Scott Campbell’s sustainability triangle features three main
corners, social equity, environmental protection, and economic growth. Within
each of the edges, different conflicts appear that come into place when two of
these issues disagree, but if the three sectors are agreed upon, “green,
profitable and fair” agreements can be reached, thus leading into sustainable
development.
Planning for cities can present all of the triangle’s
challenges and more, but if building resiliency is present in the planning
process, can sustainability be truly achieved? In order for a city to be
resilient and sustainable, it must have a good relationship with the
environment (minimal emissions and waste), provide equitable access for all
basic living needs, and a constantly improving economic system (employment,
livable wages, etc). A city’s path to self-sustenance and efficiency can reduce
dependency from external sources and provides security for its citizens against
global constraints, whether it be for fuel, food, or other resources (Newman et
al. 2009).
Food being one of the mayor sources of carbon emissions and
resource use, it can signify a drastic change toward a city’s reduced environmental
impact. Heavy transportation and fossil fuel use are involved in most people’s
daily for acquisitions, making the way we eat very unsustainable. By creating
local sources of food, citizens are able to experience ecologically appropriate
foods to the region, requiring little to no transportation to the consumer.
Furthermore, building community gardens increase plant density in small areas,
which leads to increased biodiversity and creates resistance against rising gas
prices and other effects caused by climate change (Planning Advisory Service
Report, 2008). Furthermore, taking advantage of community supported agriculture
(CSA) and other local food programs, change in a city’s trends toward
environmental impact mitigation can greatly reduce the carbon footprint sourced
from transportation and food production. On another end, green roofs and
high-rise buildings agriculture improves the city’s aesthetic while providing
quickly accessible fresh foods in the middle of urban centers.
Food and the economy go hand-by-hand, meaning that whenever
one is altered, the other follows. Developing a good economy based in local
food can positively impact small business, local entrepreneurs, and reduce the
price of healthy foods. Utilizing public funds to boost small farmers and
growers leads to increased production of fresh produce with little costs of
manufacturing, transportation, and provides better opportunity for local
agriculture to flourish. Moreover, small grocery renovations and funding opens
space for better trained personnel, more space to include local foods, and
increased value of nearby properties (TRF 2007). Not only it facilitates food
access, but it can stimulate connections between several local businesses,
leading to CSA pickup sites, selling local produce and other goods, and
increasing local employment in small neighborhoods. One of the better benefits
of economically viable healthy foods comes in the long-term health benefits.
Healthier diets reduce obesity and other diet related diseases, which may
promote a reduced need in health care, and ultimately leading to a more
enjoyable lifestyle.
Society revolves around food, and it can help reshaping it
as well. Fostering sustainable sources of food access increases food security
and equity. Creating a “food impact” within low-income communities brings
opportunity to access better food options and reduce the long traveling time
that is present in most food deserts. Community gardens and farmers markets may
also be other ways to engage citizens and provide healthier foods. With food
subsidies, communities can engage and access local foods at affordable rates
whilst fostering relationship with local growers, which could enhance local
participation in a wide array of events. In many cases, food change comes with
education, either through cooking lessons or school initiatives to address all age
groups within a city. Even if stakeholders are not able to break the poverty
line, having access to government funded benefits such as SNAP or WIC can help
low-income families to have a better diet for a better price (Campbell 2004),
reducing the long-term health costs and increasing their “localvore” taste.
Connecting the triangle is challenging, and achieving
sustainability may seem rather impossible to obtain. However, if planners and
city commissioners address the importance of a resilient food system, other
issues may come naturally: enhancing the economy whilst protecting the
environment and its people.
What are some other ways you can connect social equity, the
environment, and the economy with food? How could you further stimulate the
efforts for sustainable cities?
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