As one part of our commitment to racial equity and food justice, Food Solutions New England (FSNE) has been working to normalize conversations about the role of racism in shaping our food systems (local, regional, national and global). We believe that by building awareness, shifting attitudes and changing behaviors, we can create conditions to increase capacity and fuel courage to identify and address the different ways that bias, prejudice, privilege, and oppression show up in our work and lives. We are also realizing that one of the powerful ways to change institutional and structural racism in the food system is to continue to support changes at the level of the individuals who can influence these structures.
6 questions for Omar and Jonah on supporting cooperation among new Americans in Maine
Editor’s note: Hartford Public Schools in Hartford, Connecticut was awarded a 2017 USDA Farm to School grant to incorporate higher volumes of local food into the school menu. The grant will allow the district to install new processing equipment to establish an enhanced "central production kitchen" in Hartford's Journalism & Media Academy. This kitchen will process, package, and distribute local foods to a network of eighteen schools while increasing the flavor and variety of school meals. Hartford schools will also expand the district's partnership with FoodCorps to increase nutrition promotion and food education in both the classroom and cafeteria. We wanted to learn more about this important project and the crucial support of farmers, FoodCorps, community partners, and the USDA that made it possible.
Immigrants to the United States often experience significant obstacles as they seek to create a life here. Financial, cultural, language, education, and a whole host of other concerns can overwhelm immigrant communities. This is why many immigrant groups have historically organized their communities to provide mutual aid and resources that ease the stress, suffering, and bewilderment which accompanies moving to another country and acclimating to a new culture. One such organization is the African Alliance of Rhode Island (AARI).
Reportback from the NASDA Annual Meeting
Black food co-ops are springing up across the nation. Learn more about them and the work of the start-up Central Brooklyn Food Coop.
Mike Weaver is a poultry farmer working to hold Big Ag accountable for its treatment of contract farmers.
To celebrate the 25th Anniversary of NESAWG’s It Takes a Region conference we’re talking with food systems organizers and practitioners who are at the forefront of change in our region. What have these leaders seen over the past 25 years, and where do they see us heading? What do we need to know about the opportunities and constraints imposed by our current political climate, and how can we move together, as a collection of diverse communities, into a united food movement? Our first reflection is from Jose Oliva, co-director of the Food Chain Workers Alliance, who generously shared his story and the work of food chain workers around the country who are innovating tactics and building power to transform not just labor conditions in the food system, but how our communities and institutions navigate complex social and environmental issues.
Maria Arnot shares about food security and nutrition in the coalfields of West Virginia.
"As someone who enjoys working with different people and facilitating dialogue and solutions, it has been an exciting opportunity to work alongside farmers and farmworkers to implement the Milk with Dignity Program to improve conditions on dairy farms. " Learn more about the work of Rafaela Rodriguez, a social worker who is currently working with the Milk with Dignity Program and her work as lead auditor for the third party monitor called the Milk with Dignity Standards Council.
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