Currently, less than 3% of the food that Americans eat is grown within 100 to 200 miles of where they live. And many people in poorer neighborhoods simply do not have ready access to affordable local produce.
A fascinating new project, the Food Commons, aspires to radically change this reality. It seeks to reinvent the entire “value-chain” of food production and distribution through a series of regional experiments to invent local food economies as commons.
By owning many elements of a local food system infrastructure – farms, distribution, retail and more – but operating them as a trust governed by stakeholders, the Food Commons believes it can be economically practical to build a new type of food system that is labor-friendly, ecologically responsible, hospitable to a variety of small enterprises, and able to grow high-quality food for local consumption.
Food Commons explains its orientation to the world by quoting economist Herman Daly:
“If economics is reconceived in the service of community, it will begin with a concern for agriculture and specifically for the production of food. This is because a healthy community will be a relatively self-sufficient one. A community’s complete dependency on outsiders for its mere survival weakens it….The most fundamental requirement for survival is food. Hence, how and where food is grown is foundational to an economics for community.”
Food Commons is a nonprofit project that was officially begun in 2010 by Larry Yee and James Cochran. Yee is a former academic with the University of California Cooperative Extension who has been involved in sustainable agriculture for years. Cochran is the founder and president of Swanton Berry Farms, a mid-scale organic farming enterprise near Santa Cruz, California.