Ecologically sound. Socially just. Economically viable. These are the key characteristics of a food system that’s sustainable on all levels—locally, regionally, and globally. In such a system, our agricultural practices would mitigate, instead of contribute to, the effects of global climate change. Our diets would contain foods that prevent the diseases we currently spend billions to cure. The welfare of workers and animals would be protected, while a creative re-distribution of resources and avoidance of food waste would limit hunger and food shortages. And the people participating in this system could afford the very food they grow, prepare, serve, and consume.
In our most recent initiative, Real Food Hopkins has been pursuing a formal commitment by the university to support a better food system through its everyday purchasing decisions. Not every social demographic has the ability to buy more “real” food. JHU students are already paying the highest premium for campus food – no less than other campuses who have more sustainable sourcing policies. This makes it imperative that we follow suit.
After all, a school full of future physicians should recognize the need to slow the growing antimicrobial resistance problem, which has been largely attributed to the sub-therapeutic use of antibiotics for growth and efficiency in farm animal production. Future ecologists should understand the dangers of ignoring massive unregulated pollution sources from industrial farming operations. Future diplomats should see how increasing global food shortages – largely influenced by our country's agricultural policies and consumption habits – threaten international stability. And future sociologists should realize how low wages and poor working conditions for laborers throughout our food chain – 1/6 of the nation's entire workforce – perpetuate growing disparities in wealth, health, and quality of life.
Yes, this may require some sacrifices on our part as individuals. We may have to spend a penny more per pound of tomatoes to ensure we aren't supporting modern-day slavery conditions in Immokalee, FL; or a dollar more on coffee/tea that has been produced without exploiting growers in developing countries. We may have to eat lower on the food chain more frequently, so that when we do consume animal or fish products, we can afford the more expensive and more limited options from sources that protect the welfare of animals, consumers, and the planet. We may have to forgo strawberries in December (they're tasteless then, anyway) for more seasonal options that travel fewer “food miles.”
These seem like simple changes, however, if we consider the implications of the alternative – a future without life-saving medicines, clean water, a healthy population, or dignified working conditions.
Over 500 students, faculty, and other stakeholders in our campus food system agree, and signed their support of our campaign for more “real” food on campus last winter. After extensive work with JHU administrators and the arrival of a new campus food service provider (Bon Appétit Management Company) who could help us achieve such a goal, we approached President Daniels with a proposal to sign the Real Food Campus Commitment. We are excited to say that last month he agreed. In doing so, he will add the Homewood Campus of Johns Hopkins to the ranks of 17 other universities who have already committed to making at least 20% of our campus food purchases “real” by 2020 (we were at 7% last year, determined through a student-created Real Food Calculator assessment tool). It will also establish an interdisciplinary Food Systems Working Group to implement and monitor this goal for years to come.
Once every university in the country signs this commitment, this will represent a $1 billion annual shift in purchasing power towards a food system that strengthens local economies, respects human rights, ensures ecological sustainability, and facilitates community involvement and education. While campuses are just part of the larger changes we need, it's a start that we students can begin to affect here and now.
I urge you to reflect on what a more sustainable food system means to you. Spread the word about why its important to your friends and family. Recognize the externalities not accounted for in conventional food prices, and willingly spend more on the grass-fed/pasture-raised animal products and organic/local produce options now located in Char Mar and our dining halls. Strike up a conversation with a food service worker about how cooking more from scratch has impacted their job. Learn to grow and/or cook some of your own food to better appreciate the various processes required to fuel you each and every day. Most importantly, support larger local, state, and national political efforts to make “real” foods more accessible and affordable to all.
We all eat, which means we all have a responsibility to consume foods that truly nourish the wellbeing of our planet and its inhabitants.
Raychel Santo is a Senior majoring in Public Health Studies and Global Environmental Change and Sustainability. She is the co-founder and co-president of Real Food Hopkins.
Students, faculty, staff, and others are invited to watch the official Real Food Campus Commitment signing and learn more about how it will impact consumers of campus food, food service workers, and local producers at Real Food Hopkins' 4th Annual 100 Mile Meal. The event will take place on Friday, November 1 at 5:30 PM in the Charles Commons Banquet Room and costs $5 per person. Please email realfoodhopkins@gmail.com by Monday, October 28 to RSVP. For more information, visit https://www.facebook.com/events/653217478045950/.
