Economics, Food Racism, and Urban Agriculture

Grey to Green FestivalPanel Discussion

September 12, 2009

No Matter Whether It Is Sourced Globally or Locally, the Universal Criteria for Food are…

• Quick• Convenient• Inexpensive• Presumably Safe• Palatable

What’s Missing in This Picture?

During WWII, 35 – 40% of Food Consumed Came from Local Sources such as Victory Gardens

20¢ Isn’t Enough to Sustain Local Food Production

Production Everything Else20¢

$1.00

Subsidized

Sustainable

Processing and Preparation

Distribution, Inspection, Packaging, Wholesaling, Retailing, Marketing

30¢

50¢

$10 / Day / Person Spent on Food…5% for local food = 50¢ / day / person with 10¢ to local producers75,000 people = $13,687,500 / year

$ 2,737,500 / year to local producers

5% for local food = 50¢ / day / person with 40¢ into local food system75,000 people = $13,687,500 / year

$10,950,000 / year to local producers, processors, and preparers

$10,950,000 (local food system) - $2,737,500 (producers) = $8,212,500 in local economy$15 / hour x 2,000 hours = $30,000 / year$8,212,500 / $30,000 = 273.5 full-time jobs

How Many Calories in a Meal Are Local?

250 Calories

1000 Calories

Local Production Global Production and ProcessingSubsidy Dependent Leakage out of the Community

750 Calories

Expanded PortfolioLocal Food System

Reinvested in the Community

Local Food, Farms, & Jobs: Growing the Illinois Economy

A March 2009 final report given to the Illinois General Assembly by the Local and Organic Food and Farm Task Force opened with the following statement:– Illinois consumers spend $48 billion annually on

food. Nearly all of this money leaves the state. To retain a larger share of Illinois food dollars, public, private, and civic sectors must work together to build a farm and food system that meets consumer demand for “local” food.