This is a repost of a blog entry I made for ECO City Farms on August 23, 2011:
One of the biggest criticisms of a sustainable food movement is that it favors the elites. Organic and local food has a higher price at point-of-sale therefore puts anybody near the poverty line at a disadvantage. In the U.S., this movement can succeed in promoting healthier, more sustainable food sources that is grown locally, when there is an alliance between the race and class lines. Tom Philpott recently interviewed two advocates of the sustainable food movement in the Berkeley and Oakland area: Alice Waters (restaurant owner) and Nikki Henderson (community organizer). These two individuals are co-teaching a class called Edible Education 101 at UC Berkeley. Philpott’s interview shows the perspective each individual brings to this movement and some of the outcomes they hope to achieve.
Interested? Check out the excerpt from Philpott’s column here. The interview also list several other columns related to the sustainable food movement.